I try to limit my consumption of red meat but sometimes succumb to a craving for a bit of steak. Unfortunately, many restaurants (and their patrons) still seem to confuse quantity with value. Unless one orders the ‘petite’ cut or dreaded ‘senior’s portion’, servings can be far too much.
Anyhow, tenderloin steak pan seared in a little olive oil with rosemary and thyme. Pasta with fresh tomato, red onion and basil sauce and garden greens. Served with a frosty glass of mango lemonade.