Basic Beef Tenderloin

Salt and pepper tenderloin. Let rest 30 minutes at room temperature. (Can cover and refrigerate.) Preheat oven to 500 degrees. Bake 5 minutes; then reduce heat to 400 degrees. Bake an additional 40 to 45 minutes, or to desired doneness. Tenderloin may also be grilled over medium heat, about 20 minutes. Try topping the tenderloin with one or a combination of the following sauces:

Cranberry Wine Sauce:

Combine cranberries, sugar and port in a large saucepan. Bring to a boil. Cook 5 to 7 minutes, or until cranberry skins pop. Combine water and cornstarch. Stir into cranberry mixture. Bring to a boil and cook 1 minute, stirring constantly. (This can be made ahead, refrigerated and reheated.) Yields 2 cups.

Orange Béarnaise Sauce:

Combine vinegar, shallot, orange zest, orange juice, salt and pepper in a small saucepan. Bring to a boil. Continue cooking over moderately high heat until liquid reduces to 2 tablespoons. Transfer mixture to a blender, add egg yolks, and pulse once. With the machine running, add butter in a stream. Transfer sauce to a bowl and serve immediately. Also delicious over vegetables. Yields 1 cup.

Roasted Shallot and Butter Sauce:

Melt 2 tablespoons butter in a large skillet. Add shallots and cook about 10 minutes, stirring occasionally. Remove shallots and set aside. Add wine to skillet and bring to a boil, scraping up any brown bits. Pour into small saucepan. Cook over high heat until liquid is reduced to 2 tablespoons. Remove from heat and whisk in 2 tablespoons butter. Return pan to low heat and whisk in remaining butter, 1 tablespoon at a time. If sauce breaks down at any point, remove from heat and whisk in 2 tablespoons cold butter. Season with salt and pepper. Stir in shallots and any juices that may have accumulated. Serve immediately. Yields ½ cup.