- (for medium-rare, a meat thermometer should read 145°; medium,
- 160°; well-done, 170°), basting occasionally with butter.
- Serve with grilled vegetables. Sprinkle with salt and remaining
- pepper. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.