Short Filet Poems

My Father's Instructions: Cooking Filet Mignon

Have it
At room 
Temperature
Before cooking.

No marinade.
Just coarse salt
And pepper.

Hot heavy pan
Medium to high heat.
Flip when seared.

Dark brown.
Lower heat.

Lotsa butter,
Mushrooms,
Chopped shallots,
Drops of 
Lee and Perrins.
Squirt of lemon &
Dash of parsley
At the end.

Have a warm plate.
Drop it all from the pan.
Keep plate 
On low warm.
Let it sit for 20min.

Tenderloin is delicate.