Bone-in Filet Mignon topped with Brie and a Red Wine Reduction

What better to compliment my tuna tataki than a big fat juicy steak? It’s not often that I eat a bone-in filet but when I do, I always enjoy the tenderness and extra flavor that cooking on the bone provides. Combining the rich red wine sauce with the creamy brie is a partnership that I could get used to! I decided on a side dish of crispy sweet potato fries and I was not disappointed! I am glad we are walking to the game because I definitely need to work off this meal! Now I guess I should start paying attention to the game… Go Habs Go!!!

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