Originally Posted by OC PIG ASSASSINS
If I was going to do this I would do whole tenderloins and slice them. This was you can get a few done temps out of the entire loin. This works out great. I would also give the option of two different traditional sauces, bearnaise and bordelaise. Serve it will a nice side of infused flavored potatoes (not garlic) and some nice fresh grilled vegetables. It is very hard to price this out for such a small party. I would set in your minimum take for the day plus your food cost. There is not much prep involved with my menu.
My thoughts exactly...
Klose 72" Mobile
22" Weber Kettle(10 bucks@garage sale)