I made this for Christmas and it was a huge hit, even with my MIL, who doesn't like pepper. Next time I will cook it a bit longer, however - I cooked it to 160 and let it sit for ten minutes and it was still a little too bloody in the middle for me, but the edges were just perfectly pink. If you like your meat closer to medium well than medium, I'd cook it to 165. But it was fabulous and I am looking forward to leftovers for dinner tonight. Thanks for the great recipe - it was so easy, I had it in the oven in less than ten minutes.

Reviewed On: Dec. 27, 2006