Beef Tenderloin with Béarnaise Sauce and Scalloped Potatoes

There is something liberating and intoxicating about planning and executing a menu for a dinner party. Getting up early and jotting down notes over a fresh cup of coffee while going through the motion in my mind. I start mentally preparing and timing out each course so there is an ebb and flow to the night. I have it running effortlessly from stage to stage before I've even picked up a knife and chopping board. That's when the real fun begins.

I start by spending a few minutes sharpening my knife. There's a beautiful connection made with the blade of my knife gliding forward and across the whetstone. Once I've sharpened the knife I get to work in the kitchen.

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