I'm cooking up a beef tenderloin with a dry rub consisting of pepper corns, salt, and herbs de province. I also lightly spread garlic and onion on the top of the rub for additional flavor. Being served with the tenderloin are twice baked potatoes, green beans and garlic bread. Wine for the evening is Bushy Run Winery Barolo. Wine compliments of Bill. I'll post a pic later if my wife doesn't think I'm nuts for taking the picture.