Hmm what to choose for next week:

• Beef tenderloin: Beef tenderloin with duck fat potatoes, swiss chard, zucchini and bordelaise sauce

• Frenched bone-in chicken breast: Frenched bone-in chicken breast with mascarpone polenta, charred broccolini and white wine demi-glace

• Chilean seabass: Chilean seabass with orange-aleppo roasted fennel, saffron farro risotto, pitted olives, Marcona almonds and cioppino broth

• Gnudi: Gnudi with garlic confit sauce and basil-walnut pesto

Beef is reliable in terms of taste although the level of toughness/overcooking can vary where I've seen unedible beef to very tender and yummy. The general demi-glace/bordelaise/brown gravy sauce that goes with these beef dishes are effective in making the dish reasonably palatable, but I'm always curious if there's something better. I may try the chicken this time.