I made lunch for my parents today. First, I got some filet mignon from Stater Bros. I also cut up some zucchini and seasoned with garlic, salt, pepper, and olive oil. The onions were simply sliced and oiled. For the steak, I used pomegranate juice, Chilean Cabernet, coarse sea salt, and freshly ground pepper to season. From that, I made a reduction sauce. While this was being prepared, I lit some natural lump charcoal and got some mesquite chips smoking in the grill. With a meat thermometer, I cooked the steaks to medium-rare.
So for lunch, it was Filet mignon in a pomegranate Cabernet reduction sauce served with grilled zucchini and charred onions.
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