Sake dinner, course two

"Black and Blue beef with Wasabi mashed Potatoes". Matt Baer said tonight that this was his favorite dinner we've done, "the food looks fresh and bright, the colors are there." He's right, I didn't plan out for all these bright "spring" colors to take the forefront, maybe I miss the parts of the country that these colors appear daily and not against an external backdrop of gey and slush.
This dinner maybe should have been in June, but there wouldn't have been enough love to give to it at that point.
This dish came about for color. The term "black and blue" can conjuor up many different thougts and images, I just wanted the colors and stuck with a little food tradition and actually blackend some fillet mignon. Served with Purple Potatoes to hit on color.
A fried Slow poached egg, which, If I had a syringe, would be filled with Tarragon Reduction to give the feel and flavor of contained Bearnaise.
The purple potatoes where accented with wasabi, I shaved radish over the dish as if they were truffles, just to add to the color aspects and to play off the horseradish like heat that is strewn accros the dish.


Served with: Ben’s Bloody Sake Mary