Jay came for dinner tonight, and I made a menu from an older issue of Fine Cooking. Larry picked the article out, and I thought it sounded really good. We were looking for something a bit extravagant, since Larry and I both ran a half-marathon today.
The menu has a timeline, and much of the work can be done ahead of time. The only thing I did ahead (last night) was make the Butterscotch Custard. I used mixed greens instead of curly endive in the salad. Larry and Jay really liked the sauce for the tenderloin – it would make a really nice pan sauce.
The Butterscotch Custard was really good, but rich. Both Larry and Jay say it’s a make-again. It was pretty easy to make. Next time, I’ll definitely use smaller ramekins. Also, I had some problems with the condensation from the foil dripping on to the custards when I checked them for doneness. It made some of the custards looks kind of lumpy but didn’t affect flavor.

• Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts (Fine Cooking #53, November 2002, p. 70)
• Filet of Beef Wrapped in Bacon with Wild Mushroom & Rosemary Sauce (Fine Cooking #53, November 2002, p. 71)
• Celery Root & Apple Purée (Fine Cooking #53, November 2002, p. 72)
• Butterscotch Custard (Fine Cooking #53, November 2002, p. 72)

Wine: Pine Ridge 1999 Cabernet Sauvignon (Napa Valley, California). This wine was a gift, and a nice one at that. Soft tannins and very drinkable. Perfect match with the tenderloin.