Dinner of Christmas Past: Beef Tenderloin Roast

I may have stressed out about having enough chairs and table space when my Christmas Eve dinner ballooned from 8 to 13 people, but the one thing I didn't worry about was the main dish. You may remember, from an earlier post this summer, that I'm a huge fan of the Beef Tenderloin. It's a super economical way to feed everyone filet mignon. A few months ago, I bought one and carved it out into individual steaks. This time around, I treated it like any other roast, then cut it just prior to serving. It was easy, tasty, and looked really pretty with a scattering of chopped tarragon.
Here's sort of what it looked like. I was really, really busy that night and honestly didn't have the forethought to bring the camera to the table. So, I scavenged a photo from the web, and it's a pretty close approximation of the roast.
Now that all the big dinners of the season are done, we've got New Year's Eve to look forward to, and you know what that means: party food! In the coming days I'll be toying with some ideas and will definitely post what I come up with.