Steak

Sous vide filet mignon with port and demi-glace reduction, chard, and chanterelle pasta. Wine: Bishop's Ring Napa Cabernet Sauvignon 2017.

The pasta is a French import made with powdered chanterelle incorporated in the dough, and it has a pleasant hint of mushroom; I tossed in butter with white pepper, salt, and a little nutmeg. This is our second (and last) bottle of this wine, and it has improved significantly since we last had it two and a half years ago.