Simple dinner tonight, using up filets that I had to freeze a month ago. We weren’t super crazy about the carrots. The flavors were good, but we both prefer our carrots with some nice caramelization.

• Pepper-Crusted Filet Mignon (America’s Test Kitchen)
• Baked Potato
• Wine-Braised Carrots with Fried Sage Leaves (The Splendid Table’s How to Eat Supper, p. 264)

Wine: Chumeia 2002 Cabernet Sauvignon (Central Coast, California). Not bad.