Greetings, my fellow food-o-philes.
I'm planning on preparing some Filet Mignon in a couple of days for my best friend's birthday. I already have a recipe for it, but I was hoping some of you may help me out with any tips or personal variations you may have, also what you'd use to accompany it and what kind of wine to go with the meal.
She already loves my cooking, but it's still meant to impress, so as long as it can be found in a local supermarket, feel free to suggest anything. And I mean anything.