Thanksgiving Meal - entree

I know I explained that the second course in a formal meal is usually the salad but I had bought this beautiful filet and woke up wanting it for dinner today.  Cooking filet mignon is way way easier than cooking a whole turkey.  It's all in timing.  Let the filet sit out for about a half hour to bring it up to room temp.  Rub it all over w/ a little salt and pepper.  Sear it in a heavy fry pan - 2 minutes each side and a minute for the edges.  Put it in a hot 400 degree oven to finish.  Leave it in a few minutes if you like it rare up to around 10 minutes if you are like me and want it more medium to well done.   Bring it out of the oven and let it sit for five to ten minutes to let the juices set.  I served it w/ a pat of herbed butter - softened butter that I had mixed in thyme and rosemary.  I added to the plate mashed potatoes like Mom used to make - a well in the middle for butter to melt and a sprinkling of paprika - and peas.  A little hot cider to wash it down while I gave thanks for the snow that was falling, the dog drooling next to my chair, and the birds who finally located my feeders today.  (Actually, they might be the ones giving thanks for that.)   Afterward, the cats and I curled up on the couch to watch a cozy murder mystery playing on the telly.  (I've been watching too many British shows lately.)