Beef - it's what's for dinner.

It's been a while since I've discussed food, so let's give that a whirl.

Dinner last night was quite tasty. I grilled some filets mignon to just barely medium-rare (indeed, some people might call them rare), and then let them rest for ten minutes while I dealt with the rest of dinner. Before that, though, I grilled some crookneck squash and some slices of polenta with a bit of olive oil and salt and pepper brushed over each.

While the steaks finished, I heated some garlic (about five cloves, finely minced) in about a tsp. of olive oil until nicely browned. (Stick with a very low flame for this or the garlic will start to fry too much.) I added 4 Tbsp of butter, and let that melt into the garlic. Finally, I added 2 Tbsp of sake and another tablespoon of mirin. Let it all heat together, season with salt and pepper, and you've got a yummy sauce.

Plate assembly is easy: place a pile of arugula on a plate, slice the steaks into thick slabs, lay a steak on the arugula, and top with the sauce. Add a squash and a polenta disk, and you've got a nice looking and yummy meal. Serve with a nice crusty bread and a heavy red wine...yum! Outside of a bit too much fat, this is a meal that's also pretty good for you, too, as long as the steaks aren't too big. (The ones I used were around six ounces each.)

The wine we chose was a bottle of the 2000 St. Supéry Élu meritage. We've got a few more bottles of this specific vintage, and I think we'll hold onto them for a while. This bottle was perfect with the meal, with nice toasty oak flavors and bursting with ripe fruit. There's a bit of tannin to it still, and this will definitely age for several more years without any trouble. I think we have about seven more bottles of it, so we're looking forward to several more notable meals.

Bon appétit!