The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 27, 2009
Awesome! My husband's favorite!
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Cooking Level: Expert

Home Town: Sioux Center, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 26, 2009
wowed my husband and parents on Father's Day with this one. I usually cut my tenderloin into filets and grill them. This was a more formal and delicious presentation. I agree with everyone else, the gravy is fabulous!
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Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 23, 2009
Very good. Left out the last bit of butter in the sauce to save a couple of calories and it was plenty rich without it. The sauce has a sweet edge to it, which I wasn't quite expecting. If I made again, may try pureeing the gravy as the big hunks of shallots were not so appealing to look at...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 17, 2009
Definitely 5 stars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 14, 2009
Amazing, my fiancee loved it. Definitely make the sauce the day before, and use the blender. Had leftovers this morning and it was even better than last night.I also used cabernet and brown sugar instead of port. The meat was very tender.Fantastic.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 12, 2009
meat was good, shallot sauce not so great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 9, 2009
I am not good at cooking meat, but I followed the directions and it turned out wonderful!! I too blended the sauce at the end to get a smooth consistency and have about 2 cups leftover. It was a little thick, I may shorten the sauce's reducing time in the future. I cooked it about 35 min. because the kids wont eat rare. It was perfectly medium. My husband LOVED it, the meat was so tender we hardly needed a knife. The only thing I didnt expect was for this cut of meat to be so expensive but its great for a special occasion. I cant wait to make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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Reviewed: Jun. 8, 2009
This is a great recipe. After reading reviews where some said to follow the sauce recipe exactly and other said to puree it all until smooth, I decided on pulsing the shallot and bacon bits until smaller but not totally liquified. Really delicious! I used white wine and brown sugar instead of port, (it's what I had on hand) and rolled the raw tenderloin in a mix of hacked thyme, rosemary, salt & pepper about five hours before cooking. Wrapped tightly in plastic wrap and refridgerated up until an hour before cooking, when I allowed it to rest until it reached room temperature. My oven took longer than the suggested cooking time, I ended up cooking the roast for a total of 35 minutes. Very, very tasty!
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Cooking Level: Intermediate

Home Town: Mill Valley, California, USA
Living In: Vienna, Wien, Austria

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 1, 2009
Really delicious sauce! I didn't have beef tenderloin so I made with a Sirloin Steak and it was still really good. Will definitely use the sauce for other things as well!
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MK!
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Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 15, 2009
Everyone Loved it, I thought it was a bit thick, had a real strong taste, but it was good, I don't think anything needed to be changed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 11, 2009
I made this for my mother for Mother's Day. The Best. Thank you for an easy and wonderful recipe. Didn't change anything.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Jay, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 3, 2009
this is definitely one of the most incredible meals i've ever made! the meat just melts in your mouth! it was so tender and flavorful the sauce almost takes away from it. 25 min for the internal temp to hit 125 was way off for us, it took closer to 40 min! keep in mind too that some roasting pans cannot go on the stove top. i served it with bacon wrapped asparagus (since we had the rest of the pkg left). amazing!
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: May 3, 2009
A lot of flavor, the sauce takes some time. I recommend eating it with a subtle side such as steamed broccoli or beans
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 20, 2009
Absolutely wonderful. My husband said that it was the best I've ever made. The time to prepare is well worth it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 16, 2009
this is one of the best recipes i've ever had. i actually didn't have any tomato paste so i used canned tomato soup and it was fine. i couldn't tell at all. we had left overers for 2 days and it tasted just as good microwaved. i love this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 13, 2009
I basically replaced the tenderloin with a cut of beef brisket, but kept everything else the same. I was told by many that it was the best brisket EVER! I made sure i poked holes via fork into the meat, added salt, pepper, steakhouse seasoning, and evoo, then let to marinate for 1-1.5 days. amazing. paper towel the meat, then sprinkle with thyme, brown it in a pan of bacon grease, then bake it covered in foil in some wine port and beef broth. Making the sauce in advance is what I did as well. The shallots/garlic/port/beef broth was excellent! Next time, I will try with fresh thyme!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 7, 2009
Following the directions to a T, everything came out wonderfully. My only grip about the recipe as written is that the sauce was a bit too thick. Making the reduction on the stove for 30 minutes will produce a thick sauce, I would highly recommend only reducing it by 25 minutes or so. What also bothered me is that my steak came out medium well after being in the oven for only 20 minutes. I would definitely only bake it in the oven for 15 minutes or so. Other than that, the flavor was fantastic. I would possibly add some mushrooms the next time I make this. YUM!
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Di
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 7, 2009
This was great!! Made it for my husband for our anniversary and he was so impressed. A little labor intensive, but definitely worth it for a special occasion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 29, 2009
Delicious! Follow the recipe as directed. No more sauce is needed. I also prepared the Almond Wild Rice, and Tasy Green Beans from this website. A perfect combo. Thank you!
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Cooking Level: Expert

Home Town: Delano, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 29, 2009
This is our favorite dish. I passed it on to aunt and she said her guests were so amazed. The flavors blended so well... The gravy was devine. Cannot fine this in your local restaurant... Yummmy
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