Christmas Day 12/25: Pan Seared Chateaubriand served with Braised Brussels Sprouts and Loaded, Mashed Fauxtatoes. *****
Christmas Day 12/25: Pan Seared Chateaubriand served with Braised Brussels Sprouts and Loaded, Mashed Fauxtatoes. *****
Potentia Melius – After pan searing I roasted the meat to a center internal temperature of 130° F. I think 140° would be better.