Filet Mignon & Dry Aged Rib Eye with Haricot Vert- April 2, 2010

My husband love the dry-aged rib eye steaks from Whole Foods. I still prefer filet, so I usually just get us one of each. As I've mentioned before, I don't cook good cuts of meat for fear of over/under doing them. So when my husband grills them he usually adds a slice of butter on top just before they're finished- so good! I also sauteed some of the haricot vert I had from the other night.