This meal was made for around $6 a plate. Filet mignon, steamed broccoli, and carrot puree - using only fresh ingredients. How? Simple. A little known fact is every T-Bone steak is comprised of what we often call New York Strip on one side of the bone and an insignificant cut called Filet Mignon on the other. Usually, the filet is small but with careful selection at a good butcher shop, you can select the larger T-Bones (sometimes called Porter House) and yield two steaks for the price of one. I bought two such steaks today for only $5.99 lb for a total of about $16, but the yield was four steaks at an average of $4 a piece. If you carefully remove the bone, you get two filets and two strips. The fresh broccoli tops cost less than $2 and the puree was made using only two large carrots. I seared the filets in a pan in unsalted butter and then finished them in the oven at 325 for about 15 minutes until medium-rare. They come out so tender you don't even need a knife. I encrusted the steaks with stone ground mustard, sherry, worcestershire, pepper and kosher salt. So easy it almost makes you sick to think you might have otherwise paid $20+ a plate for a lesser meal.