Filet Mignon

A couple months ago, a teacher at my school gave me a coupon code for Omaha Steaks, which I used to buy about 20 pcs of different kinds of frozen meat. With that package came some filet mignon.

Fade in: the filet mignon that R. made.

Red wine and balsamic vinegar all the way baby! DOUBLE RAINBOWS in your mouth! The meat was so tender we used a butter knife to cut into it. We also commandeered A.'s cast iron skillet, which I gifted to him and he hadn't used, so we could get the nice seared crust on the outside. Then R. added onions, tomatoes, red wine and balsamic vinegar and let it simmer about 5-8 minutes. He removed the meat, and added spinach just to wilt it in the liquid.

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