I rub my beef tenderloin with olive oil, then on waxed paper, I put a generous amount of Montreal Steak Spice. I roll it up into clear wrap and leave overnight if possible, or as many hours as you can leave it. Use a meat probe in your oven, or do it on the barbeque, getting it hot, and turning off all but one element, and again using a probe. It will be perfect!

Reviewed On: Nov. 15, 2009

I made this tonight. It looks positively perfect. It was simple, did it in the breadmaker, took it out and moulded it into a loaf, sprinkled a parchment papered cookie sheet with corn meal, and placed the dough on top. It rose for about 1-1/2 hrs., I basted it with the eggwash, after I sliced it down the center, and I only made one large loaf. I did cook it for 35 mins., it was hollow sounding, just like the recipe said. I have eaten a slice (couldn't help myself), it is denser than an Italian loaf, but delicious nonetheless. It does soften up when it cools, doesn't stay rock hard on the outside like bakery bought loafs, but all in all, a wonderful replacement for store bought bread, you know how much fat is in it, and really what you are eating. I have had that breadmaker in my basement for a couple of years now, and while wandering through this website today I decided I had time (how easy is this), and so I made it. Just the two of us now, we eat less bread, because I'm not out shopping daily for groceries, so I must try other recipes, preferably ones with grains in them. Just wondering if there is a way to make this recipe into rolls. I may try.

Reviewed On: Oct. 24, 2009

I've been making this one for years. My "MIL" makes her veal stew like this, also small spareribs are heavenly in this very same way, don't forget the mushrooms, white wine is best, and served over Polenta - to die for!

Reviewed On: Oct. 23, 2009