A long day at the cabin building furniture and installing internet deserves a good dinner. So last night Mrs. Irish and I decided on pan seared fillet mignon with a fresh herb, garlic and butter sauce served over garlic and cheese grits with a field greens salad. Even though the steaks we had last weekend at Linde Marie's were fantastic, honestly these were better. Quite possibly the best steaks I have ever made.

Looks good.

I cooked a couple on the acorn last night myself.

I need to send you the recipe for pan seared filets with a red wine reduction sauce and garlic frites. Think youll dig it

Be great with striper filets

Do you sear yours and finish in the oven or on top of burner? I usually Get a quick sear then cook to med rare in the oven. Those look delicious.

I did these 5 minutes each side in the cast iron skillet. I didn't put the butter, garlic and herbs in until there was just a few minutes left on the second side. These were thick.

Making these again tonight. Some friends are coming over. I sincerely hope it is as good as last time.

Yeah that would be nice right about now.

The second time around turned out pretty good too. I had to cook these just a little longer on each side they were THICK. My buddy insisted on wrapping them in bacon. I won't do that again. I like to do that when they are on the grill, but when you cook them in the skillet and then add butter you don't need the bacon. (I know I just said you don't need bacon, perhaps I need to see a psychiatrist. )

My buddy I enjoyed cigars and cocktails before dinner a Padilla and John Emerald on the rocks for him and a Free Cuba and a few dry vodka martini's for me. He, I, and our ladies all sat on the back deck, and enjoyed the hors d’oeuvres, drinks, cigars and good conversation with close friends.

Anyway... More gratuitous food pics. Mrs. Irish made a great salad and topped it with her homemade balsamic vinaigrette dressing that she made fresh for dinner. She had earlier scrubbed potatoes, rubbed them in oil, salted them, wrapped each one in aluminum foil and then stuffed the crock pot full of them. (The leftovers are great for making fried potatoes for breakfast.) They cooked for 8 hours on low. Those are the best baked potatoes you will ever eat. Almost sort of caramelized on the inside like some fancy New York steak house. We topped with butter, Greek yogurt (Instead of sour cream) salt, pepper, shredded cheddar and chives. We had some nice dark red Zinfandel that went really well with the steaks.