Bernaise Sauce would be good, try my marinade before you cook it, you may like the results, comes out really tender.

I assume you slice your whole tenderloin before you serve it?

Just kidding. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Rah Rah Rasputin
They put some poison into his wine
He drank it all and said "I feel fine"