I made the mistake of not reading other reviews before making this dish. After an hour of baking, the potatoes were still quite firm. It was also very runny. I tranferred the 9 x 13 glass baking dish into the microwave to finish cooking. This helped speed up the process since the other items of our meal were planned for the 1 hour time frame this recipe states. Overall, this recipe is not worth the time and effort. Needs less liquid & more baking time.

Reviewed On: Oct. 21, 2009

Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people last night with a 5 1/2 lb. tenderloin. I was worried about timing the preparation of the meat along with the other sidedishes, so I prepared some of this ahead of time. I roasted the shallots & boiled the wine/broth combination the day before and stored these in the refrigerator. Then I cooked the bacon a couple of hours ahead of time, set it aside to cool and allowed the pan it cooked in to sit on the stovetop. I took the suggestion of a couple of other posters and put the wine/broth mix, the bacon & shallots into the blender to make a smooth sauce. This was really wonderful! After roasting the tenderloin, I poured the smooth sauce into the same pan, whisked in the butter and flour and Voila! - an incredible tasting gravy to spoon over a moist & tender cut of meat. I did roast the tenderloin longer because many of my guests like beef more well done. Even with that, it still could be cut with a fork. My husband and I can't wait to try this again with a more medium rare piece of meat. I've tried many wonderful dishes from Allrecipes, but this one is the very best.

Reviewed On: Feb. 25, 2002

I am so glad that I tried this recipe. It is fabulous! I must admit that it seemed a bit strange when I was going through the steps of preparation, but the results are a wonderful, homey dessert. The texture reminded me of a bread pudding in some ways. It tasted even better the next day chilled from the refrigerator. Thank you for sharing your family tradition. I think it will become one at our house also.

Reviewed On: Feb. 25, 2002