Last night I was rummaging in my fridge. I found some sirloin, green pepper, celery and chicken broth. I sliced the beef thin, sauted in olive oil with 3 garlic cloves and sliced peppers in a covered pan with salt and pepper. When the the beef was browned I added celery with leaves and broth and simmered until the celery was transparent. I removed the garlic and celery leaves. I heaped it all on a baguette and took a bowl of the drippings for dipping the sammich in. Delicious. I ate it too quickly to take a picture though....
Duck Magret (with a pinch of "fleur de sel") + mustard (Piment d'Espelette taste)
smashed potatoes previously roasted in an oven, minced leek and carots, wet with white wine and gravy)
With a glass of Bourgogne