The butcher cut me a nice size piece of beef tenderloin for last night’s dinner. It was bigger than what I needed for the Chateaubriand, so I cut off a piece and saved it for tonight’s dinner.
The steaks were rubbed with garlic, salt and lots of black pepper and cooked on the grill.
I still had on hand, baby carrots, asparagus and cherry tomatoes same sides as yesterday. And I added baked potatoes, Moe’s favourite.
Topped with a dollop of leftover Bearnaise Sauce.