Filet mignon, for my taste the best cut of meat available, with a red wine and veal stock sauce and cremini mushrooms, sautéd asparagus with butter and white wine, and smashed potatoes. My secret for a great suace is a little porto to add the sweetness to balance the acidity of the red wine. The inset picture is a pan fried portobello mushroom with olive oil, white wine and balsamico. I’ll be on hiatus for the next week, so check in after boxing day for more tasty dishes.
