Cook's Illustrated has an amazing pepper-crusted beef tenderloin recipe. I am a meat-cooking novice, but this came out flawless. Good luck!

They also do an herb crusted tenderloin that is an all-star: http://www.cookscountry.com/recipes/Herb-Crusted-Beef-Tenderloin-Recipe-Cook-s-Country/7918/

Cook's Illustrated's Horseradish Crusted Beef Tenderloin has NEVER let us down. It's soooooooooo good that I find myself craving it at other times.

Shana

i'm also doing beef tenderloin for Christmas - using Martha's recipe - it looks easy and I learned my lesson last year that simple is best with all the busy-ness of Christmas Day.

http://www.marthastewart.com/344408/beef-tenderloin

Slice it open like a hot dog bun and spread the inside with Boursin. Then follow the rest of any crusted, seared and finished in the oven recipe. They will be amazed.

Nigel Slater's Kitchen Diaries has a great beef tenderloin recipe with a delicious mint and mustard sauce. I think it would be perfect for Christmas dinner!

We go really simple. Take the tenderloin roast, rub it with a little olive oil, salt, pepper and chopped garlic. Wrap it in foil and put in the fridge until you're ready to cook it. Unwrap it and put it into a roasting pan, uncovered. I put it into a 450° oven for about 15 minutes or until the internal temperature is about 120°, at which point I take it out of the oven and let it rest for another 15 minutes or so before slicing. Easy-peasy!

I love this recipe:
http://www.epicurious.com/recipes/food/views/Roast-Beef-with-Wild-Mushroom-Sauce-and-Caramelized-Shallot-Mashed-Potatoes-241622

kathyc's method looks good to me. I would cook it on the grill though for more flavor. We also usually serve it w port wine sauce which is delicious. The sauce is James Beard's Madeira sauce using port instead of madeira.

How about a beef wellington? Beef tenderloin topped with mushroom sauce and wrapped in puff pastry. You can make one big one or individual sized ones for everyone.

I always think it's interesting when a husband (or a wife; let's say "significant other") declares "this is what we're having -- now you figure out how to make it because I won't be bothered with it." Of course, adding my own subtext to the original letter.

I actually made this for my xmas dinner with my bf and it was fantastic. I had never made it before either.

All I did was salt and pepper it really well, i put some garlic powder on it also. I pre-cut it into single servings and seared it on both side pretty well. Then i wrapped each piece in a slice of bacon and put them in the oven. It was one of the best meals I have made and it was so easy! You dont want to get too wild with the herbs and sesonings because the actual meat is amazing.

Good luck!

If you can, roast it whole- don't cut it up into steaks.

We make Alton Brown's recipe every year and never have any complaints: http://www.foodnetwork.com/recipes/alton-brown/center-cut-tenderloin-roast-recipe/index.html

i've done this one a few times and it's turned out amazing every time. seared outside, perfect medium rare inside. it's a little intimidating but totally worth it--dont be scared!
http://www.foodnetwork.com/recipes/boy-meets-grill/kathy-bakers-beef-tender-recipe/index.html

Steak Diane! Wonderful and easy.
Happy Holidays
irina

Barefoot Contessa has amazing, easy recipe that starts with the oven as high as it will go

I saw that have it as a possible recipe to use. Along with their pomegranate port wine sauce. Glad to hear you liked it and it came out okay!

Above comment was a reply to kwhit9tl. Sorry!

KristinWI I do plan to roast it whole.

I'd like to sear it first before roasting I think. Not a fan of the puff pastry thing.

Shelf81: your recipe looks great! Will consider it ...

Minnesota Red: I like most everything and enjoy cooking so it didn't ruffle my feathers at all when my husband said he wanted beef tenderloin. I like to figure these things out - how to cook something I like to have when we eat out or at other people's homes. This one kind of stumped me though and there's a lot of recipes out there to pick from.

Thank you all for your comments. I read them all and printed a few of the recipes. I'm excited now!

This recipe from Epicurious was one of the tastiest I have ever cooked. http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Roasted-Shallots-Bacon-and-Port-4542