Steak and Red Wine from Carcassone

Grass fed beef Ribeye steak and a smooth, full bodied french red wine from the historic town of Carcassonne. The Steak was medium rare, accompanied by whole new potatoes roasted in the oven in olive oil with fresh thyme and rosemary from L's herb spiral. The sauce was made from local white onions, sautéed in the butter and juices from the steak, a red wine reduction with bay leaves and the haricots verts were parboiled and finished in garlic butter. I love cooking and I love eating! And I loved sharing this special meal with my wonderful wife.