Well, the recipe is steak poivre, I think. It's really quite easy. Salt up the 1.5" thick steaks on each face and then "dredge" (not really the technique, but I can't think of any other way to put it) each face on very coarse cracked peppercorns. Lube your pan and cook on both sides. Then there are directions for a pan sauce. Return the steaks to the pan and cover in the pan sauce. Serve.
Sam's had whole beef tenderloin for $12.99, but the smallest package topped out over 5.5# and $75 is a whole lot of money to plunk down like that. At $8.99, it would still be alot, but a big special occasion would warrant it.
If my wife sees pink anywhere near pork, she runs to the microwave. We had to stop giving the kids strawberry milk one time...lol! My wife likes her steaks well done, while I prefer mine medium rare (and have eaten pork and chicken done this way, but that wasn't completely on purpose).
Anyway, Good Eats had an episode on tenderloin ("Tender is the Loin") and it just looked to good to not investigate.
Thanks for all the help!
Chris