Eat in

olive oil

Clean and wash Brussels sprouts and cut a cross in each stem. Heat oven-proof pan, and sauté sprouts and garlic in olive oil. Cover with foil and roast in oven for approximately 20 minutes at 350.

To serve: Pour a small puddle of sauce on each plate. Place a pear in each puddle. Slice the tenderloin, and fan it on the plate. Arrange a few Brussels sprouts and garlic cloves on each.

Frozen eggnog custard

1⁄2 cup sugar

1⁄4 cup water

3 egg yolks

1⁄4 cup Bourbon

1 cup heavy cream

Garnish

roasted walnuts, chopped

6 cherries (if not available fresh, maraschinos will suffice)

6 mint leaves

The day before dinner: Slowly boil sugar and water over medium heat until it reaches 245 degrees on a candy thermometer. Remove from stove. Whip eggs slowly in mixer until they begin to thicken. Add the hot sugar syrup and whip until mixture is thick and cooled to room temperature. Add Bourbon and combine. Pour heavy cream in mixing bowl and beat until it forms soft peaks. With a spatula, fold the cream into the egg yolk mixture. Divide among 6 serving dishes and freeze overnight.