Beef Tenderloin, Fabulous Sauce needed

I make this every year for TG, but I'm looking for a new version. Have made several from epicurious, but am wondering if anyone has suggestions for an infusion of something new. Thanks.

The current issue of Fine Cooking has a very tasty-looking beef tenderloin stuffed with mushrooms.

I always love horseradish with beef tenderloin, so my standard preparation has typically been to season the tenderloin with some salt and cracked black pepper and minced, fresh garlic. I then sear it on all sides on the stove, finish it in the oven, and serve it with a horseradish sauce, and typically some arugula or watercress.

On a couple of occasions, I've wrapped it in bacon. I've also prepared a Cabernet sauce and sauteed mushrooms. And while I loved the bacon wrapped tenderloin, my favorite is still the simplest preparation I mention above with the horseradish sauce.

Beef Wellington works well, but you may have tried that already. A Marchand de Vin or red wine butter is also very good with roasted tenderloin. It's my favorite roast beef sauce in general and is also great with grilled steaks.

Have you tried Bernaise Sauce? A recipe I lile is at:
http://www.thegutsygourmet.net/bernaise.html

Man - I can't wait till Thanksgiving.

Personally, my preference is a demi-glace ... but it is an extremely time consuming process. You can generally find it at some gourmet markets.

Like Jane, if I'm gilding the lily, I usually go for bearnaise sauce, but the recipe I use is much easier than the one she linked too.

See this recipe for Never-fail Hollandaise sauce and replace the lemon juice with a tarragon vinegar-shallot reduction.

If you like your tenderloin on the rarer side (like I do), I like a cold mustard-horseradish sauce. I have made this one before (please ignore writer's opening remarks re Italian beef).

A simple, recent favorite has been to run dried porcinis through a coffee grinder, coat the loin completely (after seasoning with S&P) then sear and roast. It's more potent than you might think, and makes for a very nice crust. I did it as part of a larger composed dish with a mushroom/mussel consomme, but any number of basic sauces would go really well with it, obviously.

Thanks for all the suggestions. I'm going to try the bernaise, not sure which though, I printed both.

I should have linked the "things I'm embarrassed to admit I don't like" thread, which has my long confession about mushrooms.

One of the absolutely easiest, but that I love probably the most, is simply a drizzle of oyster sauce. My mom makes one at the holidays - grills it - and drizzles it on while grilling it. Gives it a lovely taste.