This was a good, different way to make filet mignon. I usually just sear it with lots of pepper in a cast iron pan, then make a quick pan sauce.
– I had some difficulty keeping the herb crust stuck to the meat, but it was still good.
– Yes, I made frozen potato wedges. So I’m lazy.

• Herb-Crusted Been Medallions with Zinfandel-Shallot Sauce (Williams-Sonoma Fresh and Light, p. 52)
• Trader Joe’s Frozed Potato Wedges
• Arugula Salad with bosc pears, Point Reyes blue cheese, walnuts, balsamic vinegar, and olive oil

Wine:Bogle 1998 Merlot (California). I don’t know where we got this bottle, but I’m positive we didn’t buy it ourselves. Merlot is our least favorite of the mainstream red varietals, but it was okay with the meal. It was pretty light for a Merlot.