I hope everyone had a wonderful Columbus Day weekend. We all work very hard in the summertime. Our little peninsula is thriving and we are all incredibly blessed to live here. It is nice to see that things are beginning to slow down as fall arrives, as I myself love a little nip in the air.

This week I’m going to share one of Sarah Morley’s favorite things that I bring to my beautiful cousin Amy Goodwin’s Christmas Eve party.

You start with a tenderloin strip, bring it up to room temperature, trim most of the fat off but leave a little bit as it adds a nice flavor. Make sure you lather it in extra virgin olive oil, garlic powder, salt (I personally like to use truffle salt) and pepper.

When it comes to cooking your tenderloin and depending on the time of year, is up to you. In the summer I cook it on my grill on a piece of tinfoil for about 15 to 20 minutes, flipping it once. In the winter, I heat the oven to 425 and cook it for about 15 minutes, as we like ours medium rare to rare.

Most importantly, always – I mean always — let your meat rest. It makes all the difference in the world people, LOL … take it off your cookie sheet and let it sit for at least a good five minutes.

While you’re letting the tenderloin rest, start on the most important part – the horseradish sauce. I go half and half mayo and sour cream, a cup each, then add your fresh horseradish (it’s in a small jar in the cheese area at your local Hannaford). I put in three quarters of the jar, add garlic pepper, mix it all together and, boom, you’ve got the most popular dish on the table. I like a nice heavy Cabernet or a red Zinfandel with my feast. Happy day, folks.

With the cooler air now here, I will begin to share some of my favorite soup recipes.

Take care and smile – life’s good.