Filet Mignon, Parmesan Egg Noodles and French Cut Green Beans

You have got to be clinically insane to not love a good filet mignon. This is the most tender, juicy cut of beef you will ever bite into (if cooked properly). I seasoned these with some essence, adobo, sea salt and worcestershire sauce. After marinating for a few hours, the weather was not on my side so I had no choice but to pan sear them. You wanna get your pan really nice and hot so when the meat hits it, a nice crust is formed and all of the juices are locked inside. I do this on both sides of cours and even turn them on end to get the sides of them seared. Here's how they look when done and rested for 10 minutes. Notice the juices running from the steaks!