Beef tenderloin (Barefoot Contessa Parties!) is expensive, but worth every penny. Especially when the culinary patriarch of the family, a good Midwesterner who knows his meat, declares it the best he’s ever had. We cut the tenderloin in half to freeze the other half for later, since there were only four of us for dinner. There were still plenty of leftovers for perfect sandwiches the next day. Unfortunately, this photo doesn’t capture the perfect pinkness on the inside of the roast, but you’ll have to trust me on that, or check the gleam in my husband’s eye the next time you see him.