Tenderloin Minute Steak. PICS/DATTA KUMBHAR

There is something about an expertly made tenderloin steak that — in today's increasingly veganism-leaning day and age — it might well be viewed as a guilty pleasure. You cut the slab of meat with the proper knife to reveal its pink flesh. Then you put a forkful in your mouth, maybe with a bit of scooped-up mashed potato slathered in gravy, letting the juices engulf your palate. And when the flavours start to mingle, you possibly close your eyes to shut out the rest of the world, so that no other external stimuli can burden your taste buds, which are swimming in seventh heaven. "Guilty" or not, it's a gustative pleasure that we, for one, have no qualms partaking in. And, we have the good fortune to do just that over a weekend at Bougenvilla, a new eatery in Khar, for which we doff our cap to the chef.