Very good. I added chopped fresh rosemary and garlic. Grill on medium low heat as you want some charing, but not too much. The honey will burn leaving a lot of carbon if the heat is too high. Keep brushing the marinade on throughout the cooking.

Reviewed On: Oct. 13, 2008

This was in fact, Excelent! I did make a few alterations to the original recipe. First, I used a bonless rib eye roast insted of tenderloin. I had no shallots so I substituted onion, garlic and ginger. The ginger flavor was subtle but added complexity. I used boulion insted of beef stock. I added some chopped bacon to add some smookey meat flavor. I thought it could use a thickener, so I added a teaspoon of flour/water. Next time, I think I would chop the onions and garlic a little larger to keep the sauce more chunky. I trippled the recipe (6 servings) for the sauce because it looked so good. Now I have leftovers.

Reviewed On: Jan. 1, 2008