On Saturday we had the tip end of the tenderloin James got us. Meat that good deserves a good starter, so I wrapped prosciutto around fresh figs and Great Hill Blue, then grilled them and served them atop garden greens tossed in a vinaigrette. Delicious! I speared them with twigs from one of our sadly deceased rosemary plants, a victim of the tough winter (the other late rosemary is a victim of my tough watering policy).
The main course was prettier than it looks in this photograph--we were too excited to eat to spend much time on the art. Craig grilled it to perfection, and he's really getting good at those grill potatoes, yukon golds this time. I made the mushroom madeira pan sauce and a sundried tomato tarragon vinaigrette to top the asparagus. We drank a 2005 Bodega del Desierto 25/5 Merlot La Pampa. It was a little too assertive for me, although it went well with the meal. Definitely not a wine to be enjoyed on its own. The mushroom sauce needed salt, but the meal was great, and made great leftovers on Sunday, in the form of a salad with the blue cheese, beef, and tarragon vinaigrette over garden greens.
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