>>>>I think you've been to France, Bonnie? You always have to allow 2 levels back of cookedness with them. To them medium is blue, rare is just take the horns off and wipe it's backside.
>>>
>>>I can't remember if I've ordered filet mignon, or any kind of steak for that matter, in France. So, if I like it at least a little pink in the center, then how should I order it?
>>>
>>>~~Bonnie
>>
>>Call in one from Kansas cooked right.
>
>Well, I still think if you want a proper steak, go to Alberta. If there is one thing they understand in Alberta, it's steak.

Also cold.