If Harris Teeter wants to keep its beef tenderloin on special, I guess I'll have to keep buying it and roasting it. Meal No. 109 in the new kitchen was my single effort at the cook's role while Tim Schwarz and Andrea Bond were here visiting this weekend, and I was pretty pleased with the results. It's probably good it was just the four of us (Bradley Phillis also joined in) because there wasn't much of the meal left once we were done.
This evening's menu: beef tenderloin in wine sauce, spicy horseradish sauce, layered green bean casserole, company mashed potatoes, maple wheat bread, and Local One brew from the Brooklyn Brewery. Dessert was a choice although choosing both seemed a good idea: lemon buttermilk pie or Vietnamese Coffee ice cream.
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