We started with Margaritas, 'cause it's the weekend. Supper was steak au poivre (Steak au Poivre Recipe : Alton Brown : Food Network), crudités with blue cheese dip and ranch dip, and baked potatoes with sour cream (and butter for Stirling). That was a very tasty meal. The sauce was sorta bland, but it perfectly balanced the somewhat over seasoned steaks. I did use filet mignon.