I've been making this recipe for about two years. It's SO easy. I started using a 12 oz can (instead of 5.5) of Goya apricot juice and, when I couldn't find it, switched to mango juice. I put all ingredients in a ziploc bag - overnight is best, but 2 hours works. It has never failed to come out moist and flavorful. Even the grandkids like it. Thanks!

Reviewed On: Dec. 10, 2009

I made this recipe exactly as posted and it was absolutely delicious. It used too many pots and pans. I've revised it to use less pans - I use one sauce pan for the reduction, one roasting pan for both the shallots and the beef and one saute pan to saute the bacon, brown the beef and make the gravy. It seems to "flow" better and tasted the same as the posted version. Whenever my supermarket has beef tenderloin on sale, I have them cut steaks from the wide end and save the other end for this recipe. If I plan on company, I just get fewer steaks and a larger roast. Thanks for a great recipe!

Reviewed On: Sep. 13, 2009

Melt in your mouth delish. I like it cooked in the oven, but cook it about a half hour covered with foil, then another half hour without foil. On the grill is great, too. It's been a family favorite for almost 4 years.

Reviewed On: May 4, 2008