The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 8, 2009
Fantastic recipe! A winner with the entire family. Even the picky ones! A must for Christmas dinner this year. Easy recipe to do in stages and then pull it all together at the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 8, 2009
Oh my this is FANTASTIC!!! This is my first posting to this site. The sauce is amazing. I did as others suggested and put shallots and bacon and sauce into blender and wow it makes my mouth water thinking about it! I don't usually like medium rare anything but this was great! This was so tender too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 8, 2009
Possibly the best recipe I've gotten from this site! Really impressively delicious. Doubled the recipe, except used a larger tenderloin a little over 6 lbs. Still plenty of sauce , I can't rave enough at how great this was!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 5, 2009
This is fabulous! A little hard to prepare, but well worth it. We have had this for Christmas dinner three years in a row, and my family starts talking about it a month in advance, and begs me to make it again at Valentine's!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 28, 2009
This was great! No need to change a thing, perfect as is :)
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Walnut Creek, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 28, 2009
Worth every second.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 28, 2009
I made this about twice now and every time the meat came out so juicy and succulent - and I don't even like meat that much! I used a blender on the shallots, bacon and sauce. It was good, but it was a little too wine-y for my taste, so I might reduce the port next time or just go with a simple gravy. However, the meat part of this recipe will DEFINITELY be my go-to recipe for beef tenderloin. This 2-lb tenderloin was supposed to feed 6, but my fiance and I gobbled all up with just the tiniest bit leftover for his lunch the next day. :):):) I can't wait to start making this for guests!
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Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA
Living In: Playa Del Rey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 25, 2009
Fantastic! I also followed this recipe exact. I just used a different cut of meat. I used eye round roast and it was lovely. It is a thicker cut of meat so it was in for about an hour for med temp. Slice it very thin because it will not be as tender, but very good. As some other people said, I literally had people licking their plates (with slices of rustic bread of course.) Please make this for guest because they will think you are a rock star! Thank you for this lovely recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 23, 2009
delicious...can be a very elegant meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 17, 2009
I thought it would be gross when I added the Tomato paste, but it was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 14, 2009
Made this a few times and have always been successful. The sauce is the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 13, 2009
Excellent,I wouldn't put salt on the meat again,the sauce is salty enough on it's own.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 4, 2009
This is so good. It is a mega five. Followed the recipe exact. love it
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bee

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 1, 2009
OMG!!! This was great. I used some of the suggestions from other cooks and reduced my sauce down the day before. I did add the roasted garlic along with the shallots because I like garlic. The only other thing I added was a dash of cinnamon. I know it sounds crazy but I have a recipe that has been handed down from my grandmother for a sauce similar to this and it calls for a dash of it. I also seasoned my meat the night before and wrapped it up and put it in the fridge until about an hour before cooking. This will now be our dinner for special occasions! I am even planning on teaching my son to cook it to impress a special someone. Thank you soooo very much for sharing. Your recipe may play a part in my future grandkids!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 28, 2009
Very good, a lot of work but well worth it. to those that rated it less than 5 stars!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 26, 2009
I USE THE ORIGINAL RECIPE THEN MAKE CHANGES if it is that good - this makes FAR too little sauce, although very tasty, and half my roast stuck to the glass pan I used. With several CHANGES, I may make something similar to this again - expensive to make. Not even close to "Bourgignon", sorry.
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Cooking Level: Expert

Living In: Walnut Creek, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 22, 2009
I have made this two time both with rave reviews from family and friends! It is labor intensive but very much worth it! The first time I made it for a get together and used the filet cut. It was wonderful. The second time I had purchased a tri-tip roast and decided to try it with that cut of meat. It was just as good! I did puree the shallots and bacon with a bit of the broth prior to mixing it with the flour paste. My children even ate the sauce and loved it! I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 22, 2009
Hands down the best gravy I have EVER made, this is a recipe to die for. Great for holidays or a Sunday family dinner project. We made as a family and 4 days later they are still talking about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 13, 2009
I often cook for large groups and am always on the lookout for recipes that are easy to make in larger quantities as well as easy to serve. This one is EXCELLENT for large groups. Much has been said in other reviews about the difficulty of the sauce. Rubbish. Make the sauce a day or two ahead of time. It will keep nicely in the refrigerator and then just add a little water to reheat it. I chose not to puree my sauce as I liked the chunkiness. I also sauteed a mixture of different mushrooms and spooned them over the meat before topping with sauce. Remember that your roast will continue cooking even while resting after removing it from the oven, usually 10 degrees or so, so plan ahead. Also, I forgot to use the tomato paste and I don't think it was missed. The sauce is completely awesome and I will definitely make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 13, 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!
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