Beef tenderloin fillet seasoned with minced garlic, onion, pepper
and rosemary dust. Seared in the CI pan then placed in a 240F oven
until it reached 123F.

Stuffing is stale ciabatta rolls with chicken stock, sage, Herbs de
Province, sage sausage, sautéed shallots and celery, butter, garlic,
rendered chicken skin fat, and morel mushroom powder. I made that
last night.

Scallop pieces (they were 6ct/lb - this is one scallop) and shrimp
were tossed with thyme, black pepper, and smoked sweet paprika then
seared in a CI pan with EVOO. I left the shells on for sf, and even
ate half of them without peeling them. Eating the shells was a bad
move for somebody allergic to shellfish, I'm just now remembering.

Mashed potatoes are purposely lumpy with roasted garlic, peckerino
Romano, and topped with Delice de Bourgogne (The King of All Dairy
Products) and set under the broiler for couple minutes.

http://i37.tinypic.com/xek7j9.jpg

I forgot to cook the Brussels sprouts, but the cow was technically
brain-dead so that counts as our vegetable.

-sw