 Check out how I just turned this 12 ounce filet mignon into a dinner for three. Who really needs a 12 ounce filet mignon? Take that filet, seriously, and just cut it into three portions just like this. Now you have one, two, three filet mignons, about four ounces each. A little bit of olive oil. Now you need the Dano's Primo. That's the gray silver platinum top. So we're just gonna get a generous handful and sprinkle generously, my friends. Flip them over and repeat the process. Fire up your cast iron pan to a medium high temperature. Go in with a little cooking oil. After about a minute and a half, flip them a flip. Look at this, the perfect crust on both sides. Now we just let them rest. Let's cut into it. Look at that, perfectly cooked filet mignon. That is gonna be hard to beat. Let me know what you think. Keep sprinkling, my friends.