Problem: Article: Place a cast-iron skillet on the stove and turn the burner to medium-high. Get out 2 bison filet mignon steaks that are between 1 inch (2.5 cm) and 2 inches (5.1 cm) thick. Sprinkle both sides with salt and pepper according to your taste. Lay the seasoned steaks in the hot skillet and cook them for 1 minute without moving them. They should quickly brown on the bottom. Use tongs or a spatula to flip the bison steaks over. Cook them on the other side so they brown on the bottom. Avoid moving them while they're searing. Pour 1/4 cup (60 ml) of balsamic vinegar and 1/4 cup (60 ml) of dry red wine to the skillet with the steaks. Turn the heat down to medium-low. The liquid will quickly bubble up when you pour it in the pan. Put a lid on the skillet and cook the steaks for 4 minutes, if you want rare steaks. For medium-rare steaks, cook them for up to 6 minutes. Since bison cooks up faster and it's leaner than beef, avoid cooking it until it's medium or well-done. Remove the lid and use tongs or a spatula to flip the steaks over. Put the lid back on and cook them for another 4 to 6 minutes depending on how well done you want the steaks. Turn off the burner and transfer the steaks to serving plates or a cutting board. Loosely cover the steaks with aluminum foil and rest them for 5 minutes. Slice the steaks, if desired, or serve them whole on plates. Spoon the sauce from the pan over the steaks. Consider serving the steaks with crispy potatoes, steamed vegetables, or rolls. Refrigerate the leftover bison steaks in an airtight container for 3 to 4 days.
Summary: Heat a skillet over medium-high and season the bison steaks. Sear the steaks for 1 minute. Flip and sear the steaks for 1 more minute. Reduce the heat to medium-low and add the vinegar and wine. Cover and pan-fry the steaks for 4 to 6 minutes. Flip and cook the steaks for 4 to 6 more minutes. Rest the steaks for 5 minutes. Serve the bison filet mignon steaks.

In one sentence, describe what the following article is about: You’ll need to think carefully about what your planting conditions are like when selecting which purple flowers to grow. Think about the type of soil you have, the average temperatures your area experiences, and what you want to get out of your flowers. The following steps list out some common purple flowers that are grown in rows. For stunning, long lasting flowers and a heavenly scent, lavender makes an excellent choice for mass planting. In the fields of France’s Provence region you’ll see fields of them growing in neat clumps. You’ll need a Mediterranean type climate for lavender to really thrive but the plants will grow in US zones 5 through 9, which means that they can survive temperatures that drop down to -20 degrees Fahrenheit (-28.9 degrees Celsius).  If you are in zone 5, try the hardy variety Lavendula angustifolia (English lavender). Lavender requires really well-drained soil such as chalk or sand; avoid growing in clay or poorly drained soil. If you are keen to get oil from your lavender, Lavandula x intermedia yields well.  Lavandula stoechas is a good choice if you are in zone 7 or warmer. Zone 7 means that temperatures do not drop below 0 degrees Fahrenheit (-17.8 degrees Celsius). Irises are easy to grow from bulbs in zones 4 through 9, which means that they can handle temperatures that drop down to -30 degrees Fahrenheit (-34.4 degrees Celsius).  They are also drought resistant. These flowers will make a good choice in an area with lots of deer, as deer generally avoid eating irises.  If you grow bearded iris you may get a second flowering period later in the season. You’ll see the foliage year-round but it can look a bit messy. These plants will need dividing every few years. If it’s early color you want in your field, rows of tulips or hyacinth are ideal. These will return year after year and require little attention. They do, however, need a well-drained soil and possibly a protective mulch to help shelter the bulbs over winter. Keep in mind that if you grow these flowers, you’ll have a bare field for much of the year unless you plant another crop above them. A field of sweet peas is a joy to behold and the scent is divine. Sweet peas are usually annuals but there are perennial varieties. Lord Anson's Pea is a purple perennial. Most varieties will require support and you may need to help train them up their stakes. Sweet peas are great for taking cut flowers as the more you cut the flowers, the more they produce. The plants will look very messy by late summer and need clearing away after blooming. The field will then be bare for the rest of the year unless you plant another crop. Before you plant an entire field of one variety of plant, it’s an excellent idea to test out your local conditions by planting ‘pilot’ plants of the same variety. This means planting a small number of the plant you intend to grow and seeing how they thrive in your conditions. For example, if you plan to grow a field of lavender, try growing three plants of the variety you are considering. You might also grow two substitute varieties (or a different plant species altogether) just in case your first choice doesn’t thrive quite as you wished.
Summary:
Understand that you will have to consider the quality of your land when picking out flowers to grow. Consider growing lavender. Take irises into consideration. Think about growing tulips or hyacinths. Grow sweet pea if you would like a sweet-smelling field. Test out the flower you plan to plant in your field.