It all started with red wine

I had two half-full bottles of Shiraz, which weren't fit to be drunk but fine to be used for cooking.

Normally I'd use a whole piece of beef fillet, but I only had fillet steaks. I popped them into hot olive oil to seal them, then put in thinly sliced leek, a head of garlic, thinly sliced, and diced courgette. Let it all brown nicely, then added the wine. Added rosemary and some pepper sugo I'd made a few days before, put on the lid and let simmer for two hours. Fished out the steaks and put the sauce into the blender. The result was absolutely delicious. Kind of boeuf bourguignon, slightly altered. Ought to be consumed with lots of white bread to mop up the gravy.

Having tasted the sauce at least twenty times, I'm not hungry right now. So there'll be much rejoicing tonight. And now siesta, I think