Yesterday I had a really busy day, and leaving the factory in Tongaat, I got caught in some heavy traffic. My problem was that I had promised my mom and dad dinner, and would only get home round 5pm. This left little time to cook and get to them in time for dinner. I had taken an 800g piece of fillet out the freezer to cook for dinner and in the morning I had peeled my veggies for roasting. As soon as I got home, I drizzled my veg with olive oil, sprinkled with salt and pepper and put in the oven at 200 degrees Celsius, so that they would cook as the oven heated. As a family we love a medium rare roasted fillet and I then had my Wonderbag moment! I seasoned and sealed my fillet in a pan, which took 10 minutes in total. While this was happening, I fried some onion, garlic and mushrooms in a pot. I added some wine and simmered for 10 minutes to cook off the alcohol. I then added a tin of tomato puree, 2 tablespoons honey, salt and coarse black pepper, some parsley and thyme and 1/2 packet mushroom soup mixed with water and allowed to thicken . All this took 15 minutes, and at the same time I had been sealing my fillet. Popped the fillet into the sauce, placed the lid on the pot, and simmered for 10 minutes. I then placed the pot in the Wonderbag, answered some emails, checked my veg and loaded everything into the car. We sat down to dinner at 7pm, which means that my fillet had been in the Wonderbag for 1h45min, and it was tender and a perfect medium rare! Thank heavens for my Wonderbag and Wonderbag moment, or we would have just had pan fried fillet and roast veges!