NY Strip Steak (grilled) with sauteed mushrooms and a Bordelaise sauce.
Pork tenderloin stuffed with green olives, roasted red peppers, and provolone cheese, then grilled. (Thanks to Iron Chef Jose Garces for this idea.)
The meats were a lot of work, so I took a short cut with frozen french fries. Baked potato would work well. Probably could have used a nice green salad too, but I couldn’t wait to dig in!