mushrooms, peas) in one skillet, set aside. Saute tenderloin pieces in another for a few minutes. Deglaze the pan with a little wine and stock, serve tenderloin and vegetables together, moistened with a bit of the juices. Thin slice or two of crusty baguette. How fabulous does that sound? I'll let you know, and post the recipe in a bit. For dessert? A few luscious strawberries, so perfect right now they seem naughty, and I'm all for that.(Oh, lunch, also incredible, tiny little cup of silky - leftover - potato leek soup with sweet, tender- also leftover - crab salad, cold today, and a handful of perfect red grapes. Kill!)
Oh. My. God. The "stew" was unbelievable. I may never make "real" stew again! Like, EVAR! This was so fresh, with sauteed vegetables and steak. You must try
it, it's a total winner. Merde, Jacques, you devil. Je t'aime, and I'm already married... Menage a trois? (Just kidding, OMG, that's one of the first French phrases I ever learned, in probably 7th grade, before I even officially took French. Or experienced a menage a anything. Even now, it's just me and Jean [John], and no one else, sorry Jacques....)Oh, and for dessert, I don't even need strawberries, it was all too good. Instead, a nice stroll around the 'hood, in the dark, one of my favs. Spy on my neighbors, heh, heh, heh...
