New recipe, March 6, 2012

Beef Tenderloin Steaks with Port Rosemary Sauce from Epicurious (we skipped adding all the butter too finish the sauce), with Baked Parsnip Fries with Rosemary from the March 2012 Bon Appétit, and steamed asparagus.
We give both a 4, and they all worked well together.
Wine: The Velvet Devil Merlot 2010