Thanks to mom and dad, it was time to break in a brand new charcoal grill! A sacred event, I kissed the fire hot grill with farm fresh fillet mignon from the local farmers market. Served on a bed of greens and grilled asparagus, it was topped with garlic goat cheese. The goats are frolicking in a nearby farm, and so I thank them for a wonderfully rich, creamy cheese! I do very little to the steak… Salt pepper and a good sear is all they need!
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