We fried it to medium-rare and had it with a M and S Bearnaise Sauce – slightly overcooked I am afraid, but still wonderfully tarragon-tasty – Gratin Dauphinoise potatoes … wonderfully crispy …. and spinach (uurgh!) and peas.
Served with a 2004 bottle of Ste. Estephe …. for pudding we had Spanish strawberries … sweetened with sugar and lime juice (forget lemon!) to which I added some more fresh tarragon … seemed a delicious combination!
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