Tonight

[mrdutton]

Dinner tonight was "simple"........

Marinated Prime Hanger Steak (interesting cut of meat) pan seared to medium rare.

Pommes Frites with sea salt and fresh ground pepper.

Baby Green Peas with butter sauce.

Red wine and butter reduction with onion and garlic compote, made with Tobin James Cabernet Sauvignon (I drank the rest of the bottle for lunch).

1998 Pedroncelli Dry Creek Valley Cabernet Sauvignon with the meal.

Yummmmmm......

Interesting cut of meat. You don't want to know what it does when it is alive and called muscle; but it sure does taste good after it has been slaughtered and cooked.

No wonder it is called the butcher's tenderloin, only one cut in the steer and the butcher usually gets to take it home as compensation for the chop.