For a foolproof idea for a special dinner party, beef tenderloin is a safe bet to please most people and is surprisingly easy to prepare.

Beef tenderloins vary in both weight and thickness, which makes exact timing difficult. It's worth purchasing a meat thermometer considering the cost of tenderloin.

EVANS CAGLAGE/DMN; food styling by ANNE GREER McCANN/Special Contributor

IMPRESSIVE BUT EASY: Tenderloin - this one bathed in a glaze of Jack Daniel's, soy sauce, brown sugar and garlic - is a crowd pleaser.

If some guests like rare meat and others medium, you can always remove the meat once it reaches rare, cut it in half, and return the rest to the oven for additional cooking time. However, the end pieces tend to be more well-done anyway, and this cooking method will give you pieces from medium-rare to rare.

Thanks to wholesale stores such as Sam's or Costco, you can buy excellent tenderloins at a significant discount. The meat department will also trim the tenderloin for you, which is a necessity.

The whiskey marinade, equally good for pork or steaks, gives the meat a nice glaze in addition to adding great flavor.

Most specialty stores have a variety of cooked potatoes and vegetables you can bring home and reheat, making this meal a breeze.

Anne Greer McCann is a Dallas author and restaurant consultant who was instrumental in the creation of Southwestern cuisine. She is the author of The Low-Fat, Low-Carb Southwestern Cookbook.

The trimmed tenderloin will usually be thinner at one end. Turn this end under and tie it with string so the meat will have an even thickness. Secure any loose pieces with the string.

Combine Jack Daniel's, soy sauce, brown sugar, garlic, mustard and oil. Pour all but 1/3 cup of it in a large zip-top plastic bag. Add the tenderloin, seal the bag and marinate, refrigerated, up to 7 hours.

To make the sauce, put the reserved marinade in a saucepan and bring it to a boil. Turn the heat down and simmer 1 minute. Stir the demi glaze powder into 2 cups water, then add it to the marinade and stir constantly over medium heat until thickened. Whisk in the butter and set aside. You can do this several hours in advance and reheat the sauce when you are ready to serve the meat.

If grilling, oil the grill and preheat on high. Also, preheat oven to 350 F.

Remove the meat from the marinade and save the marinade to baste the meat.

Sear the tenderloin, either on the grill or in a large roasting pan in a small amount of olive oil. Sear the meat on all sides for 12 to 15 minutes or until browned. If grilling, baste with the marinade several times. Transfer the meat to the oven and roast for 30 to 35 minutes. Rely on your meat thermometer and remove the meat when the internal temperature reaches 125 F. Always check the thickest portion of the meat.

Remove the meat and wrap in heavy-duty foil. Let the meat rest for 15 minutes before serving. If you are cooking half the tenderloin medium, add an additional 5 to 8 minutes. Remember, the meat will continue to cook in the foil.

Slice the tenderloin and arrange it on a platter garnished with fresh watercress or Italian parsley and halved cherry tomatoes. Makes 8 to 10 servings.

PER SERVING: Calories 600 (52% fat) Fat 34 g (11 g sat) Cholesterol 161 mg Sodium 1,716 mg Carbohydrates 16 g