A massive New York Striploin, with oven backed potato wedges and a steamed whole baby bok choy (for a little colour on the plate.) The sauce is red wine and veal stock with shallots and Cremini mushrooms. As I am having my wisdom teeth out tomorrow, I thought I’d treat my self, since I’ll probably be stuck in the soup course like a bad dream for the next few days. Until I can chew again…