Jul 28, 2007
Good, simple recipe which turned out excellent with a few additions.
My only major change was in replacing the dry onion soup with a fresh onion, cut in rings.To the cup of water, I added a tsp. of beef stock. My choice of wine was what I had... a Chianti. Other than that, it came down to adding a bit more flavor. I added rosemary, thyme, celery powder, a splash of worcestershire, granulated garlic and parsley. Cook time was right on, and the Tenderloin was "melt in your mouth." Strained the onion into the au jus to thicken the gravy slightly, (which was delish,) and served with mashed potatoes. Thanks for the post, LLAU.
—~TAYLOR~