The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 2, 2009
This was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 29, 2009
Excellent! Just like everyone said. I did not blend the sauce and was so happy I didn't. It was fantastic the way it is directed in this recipe. I did, however, chose a cheaper peice of meat. The meat was tough and when paired with the sauce, every bite I thought to myself that I NEED to try this with the tenderloin. I know that it will be amazing! If you do chose a cheaper roast, you might want to give it more cooking time. I took mine out at 135 and it was a bloody mess on the inside. That was okay for me since I knew I was putting it in a crock pot and it would continue to cook. But if you wanted to serve immediately, definitely go with traditional beef temp guidelines. I loved this dish and will definitely make it again...soon...with filet! One more thing. I made the Goat Cheese Mashed Potato Gratin and that was outstanding with this dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 28, 2009
Served for x-mas dinner and I use my meat thermometer to determine the baking time. The roasted shallot sauce was wonderful. I will look for a less expensive cut of meat next time.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 25, 2009
I made this for Christmas Day and it was the BEST tenderloin recipe I have ever tasted. Many rave reviews from family and I will make it a holiday tradition. The roasted shallots and sauce are fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 25, 2009
This is by far, one of the best recipes we have tried here, and we love lots of them on this site. We had company over and the very pickiest eaters had seconds! Thank you for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 24, 2009
This was amazing. The sauce is delicious, and would go well over any cut of beef. I would double the sauce recipe next time- there wasn't enough of it! I only had two strips of bacon, and it turned out fine. I also used only 1.5 tbs butter, not the whole 3 tbs, and this didn't seem to affect the overall flavor either. The thyme/salt/pepper rub gave a really nice taste to the beef- really tender! This is a favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 23, 2009
Yum
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 22, 2009
This was great! I used Moose tenderloin and because of our remote location had no shallots, used onions instead. I also added mushrooms. It was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 20, 2009
I made this dish for New Year's Eve dinner. It was a hit. My 11 year olds went for second. I served with roasted potatoes with olive oil, salt and pepper with the side of saute' asparagus. It probably will be our tradition New Year's Eve dinner from now. We all love it!
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Bea
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Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 15, 2009
I made the recipe as states pretty much from beginning to end. I roasted the shallots and the same time I mixed the broth, port and paste and heated that until it reduced by about half, I then dumped the roasted shallots and the sauce into a tupperware until the next day, and when the tenderloin was done and resting, I added the sauce to the pan and deglazed it and heated it up again at that time. It worked out deliciously when served with the "Slow Cooker The sauce is unique and flavorful. I'm happy I went out on a limb and spend the extra $$ for this divine cut of meat. Thank you for sharing this recipe!
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 11, 2009
Was good added some cream of mushroom and a lttle extra spices. kudos!
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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: Jan. 6, 2009
Excellent recipe, my guests raved about this sauce, I did add 1/2 cup of cream to the sauce and let it reduce before serving. Wow! It was simply over the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 6, 2009
Made this for 8 people for Christmas dinner, and it was wonderful. The au jus was a big hit! I would recommend pulling the roast at 115 or 120 before tenting it - I pulled mine at 120 and the temp rose to about 132 in the center by the time we carved it, so it was a perfect rosy pink in the center. If some of your guests like their meat rarer, pull it at 115. 125 would have made it a bit too done for my taste. Served it with marinated roasted veggies, Red Garlic Mashed Potates and Yorkshire Pudding.
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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: Jan. 6, 2009
I made this for Christmas dinner and it was absolutely delicious. I was very torn about whether or not to put the sauce in the blender, as there were so many people who recommended each way. I decided to make it exactly as the recipe says and I was not sorry. I am sure, though, that the sauce would be wonderful blended, as well. I don't think you can really mess up something so fundamentally good. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 3, 2009
This was good - made it for New Year's Eve dinner for a crew of 12. Made with a rice pilaf as one of the other reviewers suggested. Also made the Alaskan Baked Salmon w/ Pecan Crunch topping and that got RAVE reviews. Anyway, I did keep the extra sauce and ended up using as part of the base for a vegetable beef soup (with the leftover meat) and that was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 3, 2009
Wow made this for Christmas with Rosemary roasted potatoes and roasted baby carrots with dill. Usually make a turkey for Xmas this is our new Xmas dinner..awesome!
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Cooking Level: Intermediate

Home Town: Floral Park, New York, USA
Living In: Sunrise, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 3, 2009
Tried this recipe on New Years Eve and it was Awesome! I followed the recipe exactly as written except for the bacon and the sauce was very good. We had purchased a beef tenderloin from Costco that was larger than we needed and we cut the remaining amount into filets. Next time I will cut into two to three roasts since we loved how easy the meat was to cook and how tender and beautiful it turned out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 3, 2009
This recipe was so good my husband actually ate leftovers. He NEVER eats leftovers. I followed the recipe and didn't change a thing. This is perfect if you want to impress someone:)
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Cooking Level: Intermediate

Home Town: Tipton, Oklahoma, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 2, 2009
I've made this three times and it is excellent. The first two times I used tenderloin and most recently, prime rib. It's the sauce that makes this dish so a more affordable cut of beef would would too. I love the modify recipes, but this recipe is just about perfect.
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Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 2, 2009
This was my first time making a beef tenderloin. It was so good, my husband would like to add it to our normal routine. The instructions were a little difficult to follow, I had to reread them several times. I loved this recipe though and will make it again.
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