I posted this long time recipe of mine on the Rubs and Marinades posting a week or so ago. Cuban Pork Tenderloin 1 Pork Tenderloin 2 Tbsp Cuban Spice Rub (see below) 1 Tbsp oil Preheat oven to 425 deg F Trim fat and silver membrane from tenderloin, and pat dry with paper towel. Rub spice mixture evenly all over the tenderloin. Preheat oil in large pan over high heat. Lightly sear tenderloin on all sides. Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes. When tenderloin reaches 140 deg F remove it from oven and let it rest for 5-10 minutes, during which time the temperature should rise to 145 to 150 deg F. Slice 1/4" - 3/8" thick and serve with Madeira-Apricot sauce on the side (see below) Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) Madeira-Apricot sauce Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion (chopped) 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling. Pour into bowl and allow to cool to room temp. Note: For the apple sauce I often buy a package of single serving apple sauce cups (look for the ones with no added sugar) and use one of the cups to make the sauce. This avoids the problem I usually have where an opened jar of applesauce gets moldy before I use it all.

This is Ina Garten's method (The Barefoot Contessa) and if I could get it right, anybody can. FILET OF BEEF Serves 8 to 10 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter, room temperature 1 tablespoon salt 1 tablespoon coarsely ground pepper 1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare. 2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Serve with Gorgonzola Sauce. Gorgonzola Sauce Copyright, 2001, Barefoot Contessa Parties!, All rights reserved Prep Time: 10 minutes Cook Time: 50 minutes Yield: 3 cups 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce") 3 tablespoons freshly grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Those Gogonzola potatoes sound wonderful! I love this recipe. And it can be made ahead. Potato Casserole with Caramelized Onions 3/4 cup butter, divided 1/4 cup olive oil 6 large sweet onions, diced 1 tablespoon sugar 4 pounds baking potatoes, peeled and cubed 4 cups chicken broth 1 cup whipping cream 1 cup sour cream 4 large eggs, lightly beaten Salt and pepper to taste Melt 1/4 cup butter in a large skillet over medium heat. Add olive oil, onions, and sugar. Cook, stirring often, 25 to 30 minutes or until onions are deep golden brown. Remove from heat, and set aside. Bring potatoes and chicken broth to a boil in a Dutch oven; cook 20 minutes or until tender. Drain. Reserve broth for another use, if desired. Add remaining 1/2 cup butter to potatoes; mash with potato masher until smooth. Whisk together whipping cream and next 3 ingredients; add to potato mixture, stirring until blended. Spoon 1/2 the potato mixture into a lightly greased 13- x 9-inch baking dish. Spoon caramelized onions evenly over potatoes. Spoon remaining potatoes evenly over onions. Bake at 350° for 30 to 35 minutes or until golden. Note: Casserole may be prepared a day ahead and refrigerated overnight. Remove from refrigerator 30 minutes before baking. Bake at 350° for 40 to 45 minutes or until golden brown. Yield: Makes 10 to 12 servings Southern Living

I have made this many times and it's a good special occasion dish. ROASTED SURF ÂNÂ TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcherÂs twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesnÂt go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.