New Year's Dinner

For the New Year I opened a bottle of the Mourvèdre from the wine celler. After all, a new decade is upon us. In addition, I also opened a Chardonnay for those who prefer white wine. A few cocktails were served along with shrimp cocktail and Spanish cheese which I forgot the name of after I had a few glasses of wine and guests arrived.

For the main course I oven roasted this beef tenderloin. It had been a while since I sat down to a plate of red meat but when I do this choice cut is ideal and it does not need elaborate preparations; olive oil, salt, pepper, and thyme. So tender I didn't need a knife to eat this.

The trick to roasting Chateaubriand is not to overcook it. Then tent it on the plate to let the juices settle after it is removed from the oven. I paired it with the bottle of Mourvèdre from Quivira Winery.

At midnight the bubbly was uncorked and the night got a little fuzzy from there - I stopped taking pictures. I do remember there was chocolate marble cheesecake for dessert.

I hope you all had a great holiday and have a happy new year.