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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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 2, 2009
This was pretty good, but did take a while to prepare and cook. I would not make this once a week, but maybe every so often. The sauce was very good, but I wasn't amazed by it. I would make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 1, 2009
Okay so I NEVER rate anything on Allrecipes but I must say this was AWESOME!! I didn't use port of wine but everything was great!! If I could I'd rate it 10 stars :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 31, 2009
This sauce is to die for!!! So rich and flavorful. I didn't have port but my cab worked just as well. YUM!!!
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Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA
Living In: Orinda, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 30, 2009
Deserves a bonus star!! We had friends over for dinner last night who all love to cook. Every one of us found this dish nothing short of perfection. It didn't need a single adjustment to the recipe, absolutely sinful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 27, 2009
This is a great recipe! My family and friends loved it! The only change I made was I added some garlic cloves to the shallots while roasting and I did as other reviewers suggested pureed the shallot mixture. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 19, 2009
Followed recipe exactly and loved it!! I would not change a thing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 15, 2009
Beautiful and impressive. Quick and easy too.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 8, 2009
wonderful my family loves this recipie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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Reviewed: Aug. 4, 2009
This was the first recipe I made from Allrecipes. I was pleasantly suprised. There were a lot of steps involved but the end result is soooo worth it! I ended up boiling off to much of the wine and it reduced more than I wanted it too but it was still awesome. Definitely a meal you could serve for an upscale party or even for a family night in. I have made this dish many more times and everyone is always sooo impressed!! Thanks Christine for posting such a wonderful recipe!
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Methuen, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 26, 2009
This made for a very wonderful family reunion dinner. I was on the fence about the sauce, but others said it was great. The sauce is a lot or work, but I did follow others suggestions and made a few things in advance. The meat preparation was outstanding. It was perfect.
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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: Jul. 14, 2009
Outstanding! My whole family loved this dish. I did puree the sauce which I wouldn't do the next time. I think it would be better (if that's possible) to enjoy the texture of the chunkier sauce smothered on top of the beef.
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Cooking Level: Intermediate

Living In: Burbank, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 11, 2009
We halved the recipe for two people and we used fresh rosemary from our garden since we didn't have any thyme. This recipe was excellent and will now be a staple at our house for special occasions and general spoilings. My husband cooked it in a dutch oven and between prep and actual cook time, it really only took an hour and twenty minutes. He did say the key to timing was being able to manage the three steps of onions, sauce, and meat.
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Home Town: Saint Charles, Missouri, USA
Living In: O Fallon, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 6, 2009
This was absolutely wonderful! However, it takes time. Very appropriate for company.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 29, 2009
Definitely a Keeper! I have made this recipe several times, and it's foolproof. Easy to serve a crowd with this recipe,and everyone loves it. It's just as good with onions substituted for the shallots, without tomato paste, and without the watercress. Once I added fresh sliced mushrooms to the onions and that was delicious too.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Manalapan, New Jersey, USA

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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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