Filet Mignon
I've talked Larry into having beef twice a month, although this was the first time this month I made beef. The main reason I want to make more beef is only because I want to drink more beef-friendly wines like Syrah, Cab, and Merlot. I cooked the filet mignon in a cast-iron pan as usual, my favorite way to cook it.
- Pan-Seared Filet Mignon
- Fennel & Red Onion with Arugula (Fine Cooking #62, January 2004, p. 48)
- Smashed Red Potatoes with Basil & Parmesan (Fine Cooking #70, March 2005, p. 51)
Wine: Thomas Fogarty 1997 Reserve Merlot (Santa Cruz Mountains, California). Neither one of us is that crazy about Merlot, but this one was nice. Very mellow and not overly oaked.
Talk about a perfect Saturday night dinner!!!
I have to say, though, I've made that fennel, red onion and arugula so many times that I need to lay off of it. But it's such a great combination! And it always reminds me of my trip to your house last year.