Tonight I made me some rib eye with some french cous-cous mixed in with campari tomatoes, olive oil, parsley and mint, asparagus and a slice of vidalia onion.
The almost black sauce on the rib eye is just wine (some leftover french table stuff) and thyme reduction in the skillet of the ribeye with a good measure of butter to make it taste awesome :)
Had half a bottle of russian valley pinot noir with it - I should probably get me a case.
The cous-cous provided the fresh counterpart to the steak I was aiming for, but bulgur would've been a better match with more substance both in taste and texture - duly noted for the next time.
The other half (pound) of it, as well as the first half of the pinot I had last night with agrodolce and a side of grilled golden squash.
Attachment 174839