Thawed out a filet mignon for lunch/dinner. I rubbed salt on the meat and let that sit for an hour or so (trying to get it to room temp). Then heated up some bacon drippings in a pan. I'm hoping I can get away with using that instead of wrapping in actual bacon. I ended up cooking it just about medium, maybe a tad close to the rare side. It was fantastic. Many many times cheaper than a restaurant. Mmmmm.
Spent the rest of my time around computers. I wonder if they will give me cancer.