Most of my family likes rare...serious rare. One in the family will only eat well done....very well done. For a tenderloin I make it rare and nuke her portion. Even doing two tenderloins her portion is so small that it ruins the meat for everyone else. She just appreciates the attention to her tastes. Then covers it with my Bernaise Sauce. Goes quite well with asparagus and roasted red potatoes. Also a good Cabernet. Maybe some Chambord with vanilla ice cream for desert.