Filet 'sliders' and Pinot Noir

Those of you who have read my report yesterday on the 20th anniversary of Charlie Trotter’s will know I’ve spent the last few days in Chicago eating some quite amazing food. But occasionally you need a change from all that gourmet fare and I found it in that great Chicago institution Gibsons steakhouse where they serve something called a ‘Gold Coast Slider’.

Basically it’s like a cross between a brioche roll and a mini hamburger bun filled with different fillings. Gibsons does three - a Tilapia (fish) slider with tartar sauce, a tuna salad slider and, best of all a ‘filet slider’ - a small medallion of beef with Maitre ‘d butter (butter with parsley and lemon juice)

As it’s served at the beginning of the meal (and only at lunchtime) you want a lighter red with it than you would with a conventional steak and we just hit on the perfect bottle in the form of a 2005 Monterey County Pinot Noir from Chalone, a generously lush Pinot that would make any Pinot lover happy. It bears out my recent discovery (see the October issue of Decanter) that Pinot Noir is a particularly good pairing with fillet steak.

It would also make a great party canapé if you could just find the right rolls.