Wow, that sounds like a wonderful menu! I’d like the recipe for the marinated brussel sprouts. And how much tenderloin did you make for that many people?
well it was a buffet not a sit down meal, so with all of the other stuff, I wasn’t too concerned about everyone filling up on the tenderloin. it was 3.5 lbs. I basted it with a stick of unsalted butter melted and 3/4 of low sodium soy sauce, throughout, and had seasoned it with garlic powder and pepper. It was quite good. I added cremini mushrooms to the pan after the meat was done and resting, and had that as a garnish to the meat.
the brussel sprouts were marinated overnight in the Cindy’s Kitchen Barcelona vinaigrette dressing that I told you about, and I just added salt and garlic to a Ziploc bag of the sprouts and dressing.