Lone Cat's Friday Night Delight: Filet Mignon

So the FatCat™ is in Europe for another week, complaining in the emails, the poor thing, about endless business lunches and dinners he has to endure, and I am, surviving the Friday night on my own. All alone. And the filet mignons on sale in the Safeway come in packs of two. FatCat™, I miss you! Well, it's a good deal, these fillets, I'll take two anyway.

There was a great temptation to eat both fillets, but I compromised by serving a couple of slices of pate with pickles and fire-roasted peppers for an appetizer, and some cheese and apple slices for desert, and saved the second steak for tomorrow.

Grilled fillet mignon: wipe the fillet dry with paper towels, season with salt and pepper, brush with olive oil. Grill over high heat (500F) for 3 minutes each side, turning 90 degrees once to create grill marks, then finish for about 5 minutes on low for medium-rare. Let rest for 5 minutes.

Red stuff is made of fire-roasted red bell peppers, roasted garlic, Spanish (toasted) paprika, salt, pepper, EVOO, red wine vinegar.
Green stuff consists of cilantro, parsley, fresh garlic, EVOO, salt, pepper, lime juice and lime rind.

Both processed in a blender and passed through a fine strainer.

Pink heirloom tomatoes, flat parsley for garnish.

Wine: Rabbit Ridge 2004 Allure de Robles. It claims to be Rhone-style. I would say it's a good example of a Central California Sirah.