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WIMFD: roast beef tenderloin with port sauce As usual this month's holiday bon appetit was filled with a million things I wanted to cook. Seeing as T is out of town this entire week I decided to have the girls over for dinner for a little pre-christmas non-christmas dinner.This roast beef tenderloin has got to hands down the easiest (and most tasty) meal I've made in a long time because you can do so much of it ahead of time - in fact, you have to salt the tenderloin at least a day in advance and you can make the sauce the day before too. Literally all you have to do cooking day is stick the thing in the oven and reheat the sauce. I love it! I did go for the choicest cut of meat, and at a little over 4lbs @ $30/lb the meal was not cheap - but given how great the texture and flavor came out, I'd be worried using a cheaper cut of meat to do this if I were to make it again (or if there was a more legitimate reason to make it, like for actually for Christmas dinner, instead of my random dinner party).  Anyway, this weekend I'm going up to T's fam's place for some pre-christmasing... and I'm thinking (keyword being thinking because this looks really challenging) of make this - white chocolate tiramisu trifle with spiced pears. I have a couple easier backups so we'll see ...It's always good to have a back up planhehehe, Jeff sent this to me from MSNBC ... you know, in case all this pain I'm going through with paperwork the 'right way' doesn't pan out
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