Filet Mignon...and Chili?

I tried to be a professional chef, but that didn't work out so well. Making a steak may not sound like a hard task, but cooking a great steak is a challenge. Especially if your cut of meat is filet mignon. If you don't know what that is, it's like Italian pizza compared to Pizza Hut. Filet mignon is the cream of the crop; it's the most tender cut of beef you can get. This is because the meat is from a non-weight bearing portion of the body, so it's not tough at all.

Unfortunately, even though I had an amazing cut of beef, I couldn't perfect it. Somehow, I made the meat tougher than it should have been. And my idea of using chili as a side didn't turn out so well. And the bellpeppers didn't compliment the steak at all. For the price of this meat, you should get a professional to make it. Not an amateur.

Thanks,
Ming