Filet Mignon

Fred and Alyssia came for dinner tonight. We provided the meal, and they brought fabulous cabs to drink. The dinner menu was easy - a good filet just needs simple sides and a yummy dessert to follow.

• Smoked Trout Rillettes (Fine Cooking #42, January 2001, p. 44)
• Pan-Seared Filet Mignon
• Fennel & Red Onion with Arugula (Fine Cooking #62, January 2004, p. 48)
• Stuffed Baked Potatoes (Knudsen Cooking For Compliments, p. 89)
• Chocolate-Berry Pot Pies (Just a Bite, Gale Gand, p. 228)

Wine:
- Siduri 2002 Muirfield Vineyard Pinot Noir (Willamette Valley, Oregon). Larry wasn't thrilled with this wine. Good, but it's expensive so he expected more. Siduri wines are Burgundian, I think we both just like fruitier styles better. I still liked this wine, though.
- Scherrer 1999 Cabernet Sauvignon (Alexander Valley, California). Fabulous, just fabulous. Soft and easy to drink.
- Del Dotto 2001 Cabernet Sauvignon (Napa Valley, California). Also soft but more heavily oaked than the Scherrer. Still really wonderful.
- Meeker 2002 FroZin (Mendocino County, California). Bursting with raspberry, not too much residual sugar, and perfect with dessert.