Paris Stilton

"For mains the seared filet of Chateaubriand beef with tamarind sauce (lames de filet de bœuf façon lacrima) was unsurpassable. The meat was cooked (or in this case rather uncooked) to perfection; the tamarind sauce was sweet, spicy and refreshing and the bowl of wok sauteed vegetables and rice on the side was an apt, albeit quite un-French, accompaniment. It was, quite possibly, one of the tastiest steaks I have ever eaten."