Steak

Sous vide strip steak, spinach with guindilla peppers, and sweet pepper rice. Wine: Château Haut Nadeau 2005.

I usually put a splash of vinegar or lemon juice in sautéed greens, but I decided to experiment with pickled peppers instead. The experiment was a great success. The wine was lovely, and we have 15 more bottles to look forward to (a recent auction acquisition, and absurdly good value).