any suggestions

[Thomas]

I concur. The day before, get a good cut of filet mignon wrapped in bacon; marinade it in buttermilk overnight and then, drain it and rub it with crushed garlic, black pepper and olive oil and let sit on the counter until ready to cook.

Heat a cast iron skillet to blazing; then, throw the filet on for 1 1/2 minutes, flip and cook another 1 1/2 minutes, turn off heat and cover for one minute (rare) or two minutes (medium)--ain't no such thing as a well-done piece of beef, only shoe leather...

Saute some onions and green peppers to go alongside--maybe an ear of corn (but do not eat the corn with the wine).