Eastside Road, Thursday, May 3, 2017—
SIMPLE IS GOOD. The idea originally was to grill something outside over grapevine wood, but a breeze came up, it got a little chilly (welcome, in fact), and let's just keep it simple.
So I salted this little tenderloin, rubbed a little olive oil on it, and dropped it into a hot black iron skillet, turning it once. When done, let it rest, meanwhile deglazing the pan with red wine.
I sliced it up and served it with the usual green salad, dressed with garlic, salt, oil, and vinegar. Delicious.
Tangerine and a chocolate or two for dessert.
Var rouge, La Ferme Julien, 2014
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☛RESTAURANTS VISITED, with information and rating: 2016 2015 2017
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