The first fillet mignon I have purchased - ever - in the United States.
From the terrace: thyme flowers, summer savoury. From the World: garlic, lime, olive oil...
Pan-cooked potatoes with walnut oil and sage. Medium-rare meat.
Oh...but fillet (so over indulged in in South Africa, back in the day, where it doesn't cost quite as much as a house)? Meh. Give me a porterhouse any day.