I wanted to make a special dinner for Annie this past week that would match well with a bottle of Rodney Strong Pinot Noir that we had picked up in California. I knew I wanted to do beef, but I wanted to do something with smaller portions than in the past. For me it is becoming more and more about plating a dinner properly without making it overwhelming and huge. I grilled a filet mignon with ground cumin and other spices that was sliced thin. The sweet potatoes were boiled and then mashed with butter, cinnamon and an organic comb honey. The purple carrots were interesting to look at and were sautéed with olive oil and Spanish onion. It was really an excellent meal and I was happy with the presentation.