I decided to make this for Christmas Eve dinner; my first big holidy dinner with my parents over in our new house. I followed the recipe with some minor changes in measurements, as I made two 2.5 lb tenderloin roasts. I doubled the sauce and shallots, but kept the bacon the same. I didn't have a roaster that could fit on my stovetop, so I cooked the bacon in a pan, seared the tenderloin in the bacon fat on the stovetop, while heating my roasting pan in the oven. Once the tenderloin roasts were browned, they went into the hot pan in the oven, along with some par-boiled baby potatoes and any remaining bacon fat. The roasts remained in the oven until they reached 125 degrees, entire pan removed, and tented, while I finished the rest of my sides. I thinly sliced the meat after letting it rest, and one 2.5lb roast was plenty for a group of 5 adults. My father, brother and husband are hard to please when it comes to beef, and they loved this. They raved about the taste, texture and moistness. I have been asked to make this again next Christmas.
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