You can serve this as an entree or an hors d’oeuvre if the party is really all about grazing.

Ingredients:

• 1 beef tenderloin (4 To 5 Lbs.)
• 4 Tab butter
• garlic salt
• Sour Cream Horseradish Sauce
• Blue Cheese Butter

Directions:

1. Preheat oven to 325°.
2. Rinse meat well.
3. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor.
4. If tenderloin is large, cut in half lengthwise and tie into 2 rounds.
5. Put several tablespoons of butter all over the meat.
6. Sprinkle meat generously with garlic salt.
7. Place in a 325° oven until the internal temperature reaches just under 120°, about 40 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
8. Let meat stand ten minutes or so before slicing.

Sour-Cream Horseradish Sauce

Ingredients:

• 1 c sour cream
• ¼ c prepared horseradish, drained

Directions:

1. Combine the sour cream and horseradish and mix well.
2. Season to taste with salt and ground pepper.
3. Store in the refrigerator, covered, until ready to serve.

Serves: 1 ¼ cup

Source: Joshua Paul, Pioneer Woman Cooking

Blue Cheese Butter

Ingredients:

• 1/2 lb crumbled firm blue cheese (2 cups)
• 1 cup unsalted butter, softened
• 1/4 c Port

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet – October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.