Massive Filet Mignon, Garlic Bread, Southwestern Fried Corn, and Country-Style Potatoes.
This corn stuff is probably one of my favorite side dishes to make, so it's in a lot of the stuff I cook. It's a mixture of fresh cut off the cob sweet corn lightly browed with charred green pepper and jalepeno peppers to give it a little heat. It always turns out awesome, even more so when sweet corn is in season.
Potatoes aren't really anything special, just Yukon Golds cut up and pan fried with an onion and sliced button mushrooms. Usually when you cook potatoes, it's hard to get everything to have the same amount of browning because they take so much longer to cook than anything else you're frying, unless you cut them really thin. I experimented with microwaving the potatoes until they were just a little soft, THEN cutting them up and frying everything together. Turned out pretty awesome, and cooked really quick.
The steak is a massive filet mignon cut, from what must have been the thickest part in the tenderloin- and was a pretty amazing cut of meat from Jewel, which usually always has kind of trashy steaks. I wrapped the steak in bacon (not pictured), for no reason other than it seemed like a good idea, and I've seen them do it on TV. Next I gave it some good sear marks from my cast iron grill pan, then finished it off under the broiler. I think a premium cut of meat like this should be cooked on the low end of rare, or what people would call the high end of blue. Personal preference.
This garlic bread was actually pretty interesting because I discovered I was out of garlic powder after I had already planned on making it. I just kind of eyeballed it with a couple cloves of garlic I minced, then scraped in to a paste with my cleaver... Then I whisked that all up with some room temperature butter I still had sitting out from cooking the corn and potatoes. Surprisingly enough it actually turned out awesome.