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Niles: I'll, I'd like a, a petite filet mignon, very lean - not so lean that it lacks flavour, but not so fat that it leaves drippings on the plate. And I don't want it cooked - just lightly seared on either side, pink in the middle; not a true pink, but not a mauve either, something in between. Bearing in mind the slightest error either way, and it's ruined.
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