Roasted Garlic and Tomato Seed Vinaigrette:

Make a Aluminum Foil pocket. Insert The Garlic Clove, reserved Tomato seeds and drizzle with oil. Fold the pocket and roast in a 350 degree oven for 10 minutes.

Combine roasted ingredients with the Vinegar in a food processor -or- blender. Mix and slowly drizzle the remaining oil until emulsified.

Season to taste.

Slaw:

Heat a skillet with a drizzle of oil. Add carrots, celery stalk and sweat. Then the celery greens and spinach turn off heat and cover. If the greens do not wilt, turn heat back up until they do.

Add Dressing just before service.

Walnut Breading:

Dry roast the Walnuts in a 350 degree oven for 8-12 minutes depending if they are whole or chopped. Grind using a spice grinder, blender, food processor, etc. Add to bowl with other ingredients and mix.

In a separate bowl beat the egg with a little water or cream.

Yet another bowl for the Flour.

This will be the dredging for the Beef.

Beef:

Season the cuts with salt and pepper. Then coat each in the flour mixture. Then dip into the Egg wash. Finally, coat with the Walnut breading.

Heat a skillet that will comfortably fit the breaded cuts of beef. Once the pan is hot, add the butter and slightly brown it. Sear the beef until a nice brown color is reached on both sides. Place the cuts on a separate pan and into the 350 degree oven until desired eating temperature is reached.

Keep the pan the beef was seared in on high heat. Deglaze with the wine (optional) and the Blueberry Syrup. Mix well and remove from heat.

Assemble the components onto your plate and drizzle the pan sauce over the beef. Chew on That!