Cheese and Beef Tenderloin

Today at work I became the "Sampling Specialist".  I was scheduled to work as the "Cheese Specialist" today which means I'm suppose to sample cheese along with cutting, wrapping and labeling cheese. When I arrived at work I learned that I was also going to spend a couple hours sampling beef tenderloin.  First I'll tell you about the cheese I was sampling.  I paired "Provolone Piccante" (a aged sharp provolone) with banana and balsamic glaze on a wheat thin cracker.  This combination is very good as an appetizer or a healthy snack.  I also paired "Premoo Gouda" with "Dark Chocolate Dreams" and a blueberry on a wheat thin cracker.  Premoo Gouda is a mild cheese with a very nice flavor while Dark Chocolate Dreams is a peanut butter/chocolate mixture. This sample can be made into a sweet snack/dessert.  After I had made the cheese samples I went over to the meat department and sampled Filet Mignon, (premium choice beef tenderloin).  First the filet was cut into steaks about 1" thick.  I then seasoned it with "Sea-salt" and "Crazy Jane's" pepper and then cooked it in a skillet on medium heat on each side for about four minutes. If you don't like your steaks rare (like me) you can cook it for a couple more minutes on each side. It is very tender and extremely tasty.  If you are having steak and potatos this is an excellent choice for your steak.  Well now I've got to get into A/V mode with Sunday School tomorrow morning.  There is also a C&C (College and Career) fellowship after the evening service tomorrow night so I'll probably do some videoing there.  That's it for tonight. I'll be doing cheese at work all week next week so I'll probably have some more culinary stories and who knows what's going to happen with the A/V at church. Stay tuned for more Culinary and A/V Adventures!