Back in the mid-90s, the VA sent me to a meeting in DC. I arrived at my hotel and decided to eat dinner there. I chose an entree of pork medallions in a red wine reduction. It was a cosmic dish served with mashed potatoes. I have tried on at least one occasion to reproduce that dish or something like it – never successfully.
Susan came home from Omaha last night. I had planned to offer her this dish, but she arrived very late, and we settled on Whataburger – not really gourmet fare.
Today, I went for the welcome home dinner. I prepared a Black Currant and Red Wine reduction as well as a side of demi-glace for store-bought mashed potatoes. The protein was a medium rare, Sous vide, boneless ribeye basted in butter and Rosemary sprigs finished in a cast iron skillet.
The meal looked like this. A good time was had by all, and nobody went to bed hungry.
Well done on the medium rare!