Alright, tonight we have a nice dinner for the little miss and myself.
I guess I'll just get the pics out of the way first.
Cracked peppercorn encrusted fillet.
Searing for a good crust.
Every good steak has got to have a good sauce. Here it begins.
Now it's done.
The setup. She took my Sig, and I chose my 1911.
The finished fillet, cooked to perfection. The flash drained some of the color; it is medium rare at the most.
Dessert.
Guns:
Sig P226 9mm
Custom 1911 .45ACP
Salad:
Heart of romaine lettuce with minced shallots, grated parmesan cheese, ground black epper, and a simple sweet balsamic vinaigrette.
Main:
Beef fillet cooked rare (for her) and just under medium rare (for me) encrusted with cracked black pepper.
Port-cherry, balsamic reduction with shallots
Dessert:
Lemon bundt cake with meyer lemon frosting.
Drinks:
30yr-aged Presidential Tawny port with the beef.
Canadian ice wine with dessert.