Thanks Debi and Hawg. I was quite proud of the turnout. I even ate a big plate, something that I usually don't do after cooking/tasting for 6 hours. Sigh... Weird, I know but thats just the way it seems to usually go for me.
Looking good Rich!!! Heck I was feeding 50 just south of you in South Bend, IN. We did 3 tenderloins, but sliced them up in to filets, yours looks excellent! I still have the tips I cut off that I have to find a use for!
Tell ya Shell... that herb encrusted was freakin' SOO flavorful! came out JUST ABOUT a bark... you did not see the ****ake /red wine Burgandy sauce that topped it, either. Wow. Would work with grilled as well as roasted I'd say. If ya want the recipe, I have it. Are your tips raw? or cooked?