Now this is a Valentine's dinner! We had steak au poivre, using a Cook's recipe for wonderful tenderloin steaks from the local butcher. I made a sherry-shallot pan sauce, which was delicious, but next time I think a piece of bleu cheese on top would make them perfect.
We served them with truffle mashed potatoes (truffle butter we bought in Italy and truffle salt--can't afford the real thing) and oven roasted brussels sprouts that I had tossed in olive oil and ground coriander, cumin and mustard seed. We enjoyed a 2004 Ridge York Creek Zinfandel with our meal.
After dinner we had the rest of the cheese from last weekend, with more of that amazing rose spread and a Dagoba Roseberry (rosehips and raspberry) chocolate bar. Perfect!
After dinner we had the rest of the cheese from last weekend, with more of that amazing rose spread and a Dagoba Roseberry (rosehips and raspberry) chocolate bar. Perfect!
1 comment:
I hope it wasn't that recalled beef ;)
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