### Master ingredient list
(to do)

### Schedule
https://docs.google.com/spreadsheets/d/1p9NrK420gtMvkdyI3taIf7EKV7CVbV45ffXsgQdEuMM/edit?usp=sharing

### 0. Butcher and Chop
1. Take the center cut of the tenderloin and save the rest for later
2. Finely chop mushrooms and onions

### 1. Peel and Cube Taters

5 brown baking potatoes
Salt

1. Peel and cube potatoes
2. Add to saucepan with 1/4tsp salt and enough water to cover
3. Start toward a boil

### 2. Prep Filling

*** OVEN to 350F ***

Oil
3 slices finely chopped bacon
1/2 cup finely chopped red pearl onions
8 oz finely chopped cremini mushrooms
3 cloves minced garlic
1/2 cup beef stock
4 oz coarsely chopped spinach

1. Large skillet, medium heat, coat with olive oil
2. Cook bacon (2 minutes)
3. Add onions (2 minutes)
4. Add mushrooms (3 minutes)
5. Increase heat
6. Add garlic (30 seconds)
7. Add beef stock (until nearly gone)
8. Add spinach (stir until wilted)
9. Remove from heat, set aside

### 3. Prep Veggies

10 thyme sprigs
3 beets (peeled and quartered)
2 carrots (peeled, halved or quartered lengthwise, cut to 2-3-inch lengths)
2 turnips (peeled and bite-sized)
1 bulb fennel
1 red onion
Oil

1. Combine beets and turnips
2. Drizzle with oil, and salt and pepper
3. Toss to coat, add a few thyme sprigs
4. Same with carrots (separate on pan for Katya)
5. Combine garlic, onions, and fennel
6. Add thyme, oil, salt, pepper
7. Toss to coat

### 4. Fill and Tie Beef

1. Cut beef
2. Put between plastic wrap and flatten with a skillet or hammer, if you're fancy
3. Brush inside with olive oil, add salt and pepper
4. Spread filling evenly, leaving 1/2 inch at edges
5. Roll and tie
6. Brush outside with olive oil, salt and pepper
7. Place in oven for 30 minutes at 350, then up to 450 until done (~130-135F inside temp)

### 5. Finish Potatoes

Salt as needed
2 tbsp butter
8 oz goat cheese
1 cup milk

1. Simmer 15 minutes after boil, drain when done
2. Return to pan over low heat, add 1 tsp salt and butter
3. Mash
4. Add cheese, stir until melted
5. Add milk, stir until heated through
6. Remove from heat, add chives

### 6. Prep Sauce

2 1/2 cups beef stock
1 cup red wine
3 sprigs thyme
2 tbsp flour
A good splash of balsamic vinegar to taste

1. Combine, bring to boil, reduce to 1 cup (~25 minutes)
2. Take 1/4 cup sauce, add to flour, whisk until smooth
3. Return to heat, add pepper, 3 tbsp butter, truffle oil, flour 'roux'
5. Discard thyme