I've served this with beef tenderloin for two seperate dinner parties over the last week. It was so good that the guest where trying it on the potatoes too. In fact I will try and incorperate into a scalloped potatoe dish soon. Not too spicy and just the right amount of tang. Very good.

Reviewed On: Jul. 6, 2009

I’ve made this twice over the last week for two separate dinner parties and each time received rave reviews. It tastes wonderful, spicy with a hint of lemon. Easy to prepare and serve. Slight variations include: 5lb trimmed tenderloin, zest from a whole lemon (3 tbls), crushed peppercorns (4 tbls), 1 tbls Salt, 4 minced Garlic cloves. All the ingredients went into my food processor for the rub which was applied to the tenderlion about two hours before baking. Big hit!

Reviewed On: Jul. 6, 2009