Reviewed: Jan. 19, 2008

I had honestly never cooked a beef tenderloin but thought I'd try this. WOW! First of all, if you're short on time or money, don't do it! But if you ever have a special occasion, this is the recipe to try. I doubled the shallots and sauce (as some reviewers had mentioned) and added some carrots. Used a 2 lb. tenderloin as stated in the recipe. I will say that cooking to 125 didn't quite do it for me. I cooked to 140 and it was still pretty red. Also, the prep time of 15 minutes is way off! So don't come home from work hoping to make this. Just boiling the wine mixture for 30 minutes takes care of that 15 minutes prep time. BUT - The time spent is worth it. This is just as good as anything you get in any restaurant. Make sure you follow the recipe. Don't use red cooking wine - go for the Port (you're already spending a ton of money so why not?). I served it with garlic smashed potatoes and a glass of red wine. Creme Brulee would have been a perfect dessert. What a wonderful meal. A+ from me.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Jan. 16, 2008

tasted amazing with an amazing cut of beef from the meat market. takes time, but worth it!

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Penny

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 15, 2008

I was thinking about making this for 5 people for a dinner party. I decided to do a test run for my husband and I first though to make sure it was good and it was! We really enjoyed it. It is a lot of work though. I will make again and hopefully it will turn out just as well when I increase the ingredients.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 15, 2008

I made this over the weekend for my boyfriend and I and it was absolutely amazing! The only thing I did not do was add the watercress as a garnish at the end. The flavors of the sauce were just perfect. My boyfriend keeps asking when I'm planning to make it again. This is now a new favorite for us. Can't wait to make it again! Thanks!

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Roxy0515

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 14, 2008

I made this recipe for Christmas Eve dinner and it was absolutely delicious! I followed the recipe exactly as presented, doubling it for the number of guests and I had. Everyone thought it was restaurant quality! I think we have a new tradition for the holidays.

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HMCINTYRE

Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA

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Reviewed: Jan. 13, 2008

I wish I could give it 1000 stars. This was one of the best meals I've ever made and I'm 51 years old and a great cook! I followed the recipe exactly exept as others I roasted mushrooms with the shallots and roasted them about 45 minutes instead of 30. Otherwise, followed exactly. My company could not get over the tenderness of the meat and the sauce was something I never thought I could make at home. It was actually very easy for what it was. I kept thinking as I was eating it that the sauce would be good over so many other things. I actually dolloped some on the baked potato I served with the meal and it was to die for! I've thawed some ground beef for dinner tonight and will use some of the left over sauce on the patties I make. You cannot go wrong with this recipe, worth every penny and more!!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 12, 2008

Made this for Christmas dinner- was alot of work for OK results. We did not enjoy the bacon flavor in the sauce. If I make again it will be without the bacon.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jan. 7, 2008

Awesome! Worth the time and money for a great company dish. Served this for New ear's Eve dinner and it was great

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Jan. 6, 2008

This recipe was outstanding! We had our families over for dinner and everyone raved about it. We will, without a doubt, be having this again.

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nicolie106

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Reviewed: Jan. 5, 2008

outstanding- got rave reviews!!!!

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SUZISHY

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Reviewed: Jan. 4, 2008

I have to say that this is excellent! I made it for my boyfriend's Birthday dinner and everyone loved it! So tastey, you really can't go wrong with this recipe! We had left overs and as I'm not a big red meat eater; I made two chicken breasts the same way as the meat...salt, pepper and thyme (fresh) then sauteed them in melted butter and garlic. Once browned, I placed them in the oven to cook...once done, I drizzled them in the yummy gravy!! It was very good!! My boyfriend absolutely loved it! Thank you so much for the recipe! It's one we will definately keep! Cheers!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 4, 2008

I prepared this for Christmas Eve, never having cooked a beef tenderloin previously. It was fabulous. I followed the directions pretty much as written except, like others, I made the sauce a bit earlier since Christmas Eve is a bit busy. The sauce was outstanding. I served herb roasted small potatoes with it and that was a nice accompaniment. I used the leftovers for a stew with the sauce as a base. Everyone loved the original and the leftovers. Thanks for posting the recipe.

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Noreen

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Reviewed: Jan. 4, 2008

Served for Christmas Eve dinner. The sauce was wonderful. Followed the recipe exact except cooked a bit longer to reach medium well.

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Jen

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Reviewed: Jan. 3, 2008

i made this for a little intimate christmas dinner with my friends. i increased the recipe and used 2.5k of beef. ive never roasted anything meaty before, and as a first timer in this, it was so easy! the sauce was great. i didn't need to thicken it by blending, only with a little roux. the bacon chunks was definitely a plus in the sauce. i added mushrooms too, which was great. do not blender the sauce! the shallots browned is great by itself. the time alloted in the recipe made it too rare, so i cooked it until it was 150 C in the center then immediately let it cool to reabsorb the juices. the only problem i encountered when serving it was cutting the roast into slices, which i have never done before. the first few attempts made it fall into strips. but that's not really relative to the recipe.

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Katherine Yam

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Jan. 1, 2008

Excellent - but a LOT OF WORK!!! I had not made a beef tenderloin before - so stressed about it a bit.... I think that I could have cooked it a little longer. This was very RED at 127 degrees. That was Med. Rare in the recipe - but really felt it looked very rare to our family that likes steak at Medium. This was so tender- and the gravy/sauce was fantastic!!!

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Helen

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 31, 2007

This is a wonderful tenderloin recipe! I prepared this for Christmas along with a turkey and a pork tenderloin and it was the star of the meal. This was my first time cooking a beef tenderloin and I was slightly intimidated at first but it turned out to be quick and easy. As others have mentioned, double the sauce, toss in mushrooms with the shallots and cook longer if you don't like it rare. And yes, you can cut it with a fork! A+

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TDS

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Reviewed: Dec. 31, 2007

I can't comment on the beef tenderloin, because I only made the sauce for another dish but I had to comment on it because it was amazing! I used more liquid (about 4 c. beef STOCK and 1.5 c port wine) and reduced in to about 2 c total for a very rich flavor. I did follow the advice of others before me and puree the roasted shallots (I don't like a very chunky texture), I added the shallot paste at the end but left the bacon pieces whole. I think this is one of the absolute best sauces I have ever had and certainly the best one I have ever made. It will definitely be added to my repertoire.

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Lisa Marie

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 30, 2007

This recipe is truly amazing. 125 degrees makes a perfect rare with medium towards the edges. I blended the gravy and received rave reviews. Our guests were actually speachless.

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H

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Reviewed: Dec. 30, 2007

I made this for my family for Christmas dinner and absolutely loved it. I did the shallots and bacon the day before, stored my well wrapped pan in the garage. The meat was fantastic and extremely simple. Will make this again!!

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MOM24X7

Home Town: Ridley Park, Pennsylvania, USA

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Reviewed: Dec. 27, 2007

How fantastic! I made the recipe as given but did leave out the bacon. I seared the beef in olive oil. I thought roasted veggies would be a wonderful addition. I roasted them in the same pan I roasted the shallots in so there was a mild shallot flavor to them. The next time I think I would divide the tenderloin in half and roast half of it a little longer since it was very rare. I did a 9 lb. cut and doubled the roasting time but it was still rare but most delicious. The shallot sauce was incredible! I can't wait until I make it again. Everyone agreed it was fantastic. We rotate Christmas Eve with my brother and sister-in-law. My sister-in-law is already wondering what she can do to top this next year. There's nothing left. This is the best!!!

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betsyj

Cooking Level: Intermediate

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Beef Tenderloin With Roasted Shallots

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