What can we say, sometimes you just crave a perfectly cooked fillet mignon, without a lot of frills. We procure all of our meat from a butcher who only deals with local farmers who, in the summer use pasture for feed and do not abuse the use of antibiotics. The fillet mignon were so tender that they literally melted in our mouths.
As a side, we steamed some fresh asparagus from Peru, we happen to prefer the flavor of Peruvian asparagus over the Mexican or even the fresh asparagus from Ontario.
We like a bit of Béarnaise sauce, not too much, but it is quite easy to make and can be adjusted to suit your taste buds.
Note: You will have to be the judge of how long you broil the steaks for. If you like them very rare then 2 minutes per side is probably sufficient. Loraine and I prefer a medium rare.