Friday, April 6, 2012

Excellent dinner

Yummy dinner last night:  sauteed thick beef tenderloins, laced with Penzey's Sate seasoning and dried parsley, finished with sauce made by deglazing the hot pan with a splash of Little Penguin 2009 Shiraz and a generous pinch of French thyme.  Served with lightly steamed asparagus with just enough leek to suggest that sweet onion flavor.  Mmmmmmmm...with cooking like this, who needs to go out for meals?

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