Steak au Poivre

Steak au poivre, spinach with pine nuts, red Camargue rice, and Gouda. Wine: Château Barde-Haut St. Émilion 2006.

The recipe for the steak comes from Paula Wolfert's Cooking of Southwest France (one of my favorite recipes from one of my favorite books). An unusual touch in this take on steak au poivre is golden raisins in the cream sauce.