1.   Arrange each piece on a small plate, and serve drizzled with red-wine sauce.

2.   Remove from the grill and serve drizzled with any extra sauce.

3.   Serve drizzled with sauce.

4.   Serve drizzled over asparagus or pass in a separate bowl on the side.

5.   Serve drizzled with extra virgin olive oil.

6.   Serve drizzled with olive oil and topped with croutons.

7.   Serve drizzled with the port glaze and garnished with whipped cream.

8.   Serve drizzled with hot fudge sauce.