Before dinner, Mr Minx and I wondered how one would "crust" a filet with lemongrass. Lemongrass is so fibrous and tough - would it be edible? Well, turns out "crust" deserves quotation marks. The meat was actually cooked sous vide with lemongrass, which gave the meltingly tender beef a strong citrusy flavor. Fabulous. And our first taste of something cooked sous vide. Well, the second thing that night - the lobster in the prior course was also cooked in an immersion circulator. It was tender, but not as impossibly so as the filet.
Other highlights were the shutome (a kind of swordfish), and the butter cake, but everything was delish. And the Whitehaven Sauvignon Blanc was the fruitiest wine I've ever had - tons of bright and tart gooseberry/ pineapple/ passion fruit flavors.
Apart from the food, one of the things I love about Roy's wine dinners is the trivia contests. The questions are easy and the prizes are bottles of wine and Roy's cookbooks. This time around, we won two bottles of wine - the Pinot Grigio and the Cabernet. Neither were as interesting as the Sauvignon Blanc, but hey, free wine is free wine!