1. Stir together first 3 ingredients.

2. Rub tenderloin with olive oil, and place on a wire rack in a roasting pan. Pour sherry mixture into roasting pan.

3. Bake at 450°, basting occasionally, 45 to 50 minutes or until a meat thermometer inserted into thickest portion registers 140° for medium-rare. Bake longer until thermometer registers 160° for medium or 170° for medium-well.

4. Cover tenderloin loosely with aluminum foil; let stand 15 minutes before slicing. Garnish, if desired. Serve with pan drippings.

1. Remove discolored leaves from sprouts. Cut off stem ends; cut in half lengthwise. Place sprouts in a 2-qt. microwave-safe dish. Sprinkle with salt and pepper; add water.

2. Cover and microwave on HIGH for 10 to 12 minutes or until tender; drain.

3. Toss Brussels sprouts with oil, lemon rind, and lemon juice. Serve immediately.

1. Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

2. Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°.

3. Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.

4. Bake at 350° for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.