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Tarragon Filet Mignon, with Cracked Black Pepper & Lemon Juice, served with Idaho Mashed Potatoes, and Wilted Spinach

brunch filet mignon, rubbed with olive oil and topped with tarragon, cracked black pepper, and lemon juice, pan fried, and served with (microwaved) Idaho potato flakes in butter&milk, wilted spinach in olive oil, and a dipping sauce of (the only) Atomic horseradish. I was out of A1, so... this is how 'steak is done.'

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