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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Anne's favorites

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Reviewed: Jan. 2, 2009

This was so good. I followed the recipe exactly except for adding the bacon bits at the end but it was excellent anyway. I used Ruby port also. Definitly worth making and will make again soon.

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karen

Cooking Level: Intermediate

Home Town: Woodside, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 1, 2009

This was really good. I had to make some changes since the store was completely out of shallots. To make up for this, I used an 18.8 oz can of carmelized french onion soup (Campbell's Select Harvest) for some of the beef stock. I also used regular red wine with a little brown sugar. Otherwise, I followed the recipe. I'm sure that the recipe as it is, is wonderful but this substitution made it even easier and it still was excellent.

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Jeano

Cooking Level: Intermediate

Home Town: Roscoe, Illinois, USA

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Reviewed: Dec. 29, 2008

I have to give this 5 stars, simply because the end result is so delightful! It is so wrong to make any sauce by adding uncooked flour to liquid, and that is the only change I made. I did not drain off any drippings and added approximately 2-3 TBS of butter and 2-3 TBS of flour to the pan and cooked that for about 3-4 minutes, removed the pan from the heat, added the broth/wine mixture and simmered until done. Yummy!!

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MOBETTA

Cooking Level: Expert

Home Town: Pueblo, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Dec. 29, 2008

This Roasted Shallot Sauce is one of the best I have ever tasted! We had 21 for dinner on Christmas Eve, and every single one raved over this meal. I did not change a thing except to double the sauce recipe so we would not run out. I served the beef tnederloin with potatoes mashed with cream cheese, sour cream and white cheddar and vegetables. The sauce was wonderful both over the meat and the potatoes. I have finally found my yearly Christmas Eve dinner menu.

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sellis

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Reviewed: Dec. 28, 2008

Simply fantastic! Perfect just the way the receipe is written.

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jenburlison

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Reviewed: Dec. 27, 2008

I screwed this up and it still tasted great!!!!! I would definitely serve to guests as it still worked out. I can only imagine what it'll taste like next time.

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Tracy Gibbons

Cooking Level: Beginning

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Reviewed: Dec. 26, 2008

Wow. It was sooooo good. I made one change to the recipe. I used sherry cooking wine instead of port for price and availability reasons. The meat was sooo tender and the sauce was awesome. I will make this one again and again.

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AEGIRL4281

Cooking Level: Intermediate

Home Town: Greendale, Wisconsin, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 26, 2008

I made this for Christmas dinner yesterday. My guests liked and so did my husband. The beef was amazingly tender, but the roasted shallots and the sauce lacked something. I followed the recipe exactly and based on previous reviewers advice, doubled the sauce recipe. I thought it was rather labor intensive for the result. I served it with the Garlic Mashed Red Potatoes from this web site (which rates 5 stars in my opinion) as well as my favorite Green Beans with French Herbs side dish.

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Monica85755

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

I have made filet on the stovetop/oven before, and I think this recipe was good on that end. But the sauce was time consuming, and it didn't end up being worth it. It was good, but not wow. I've had better feedback using a boiled balsamic/sugar syrup with blue cheese melted on top - which took a lot less effort. All in all, a good recipe, but there are others that are easier and uses less ingredients, and give even better results. :-)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 26, 2008

I have never cooked a beef tenderloin before and was scared to death that I was going to ruin an expensive piece of meat! It turned out great! The sauce is superb! I was confused about the cooking temp. The recipe says 375 for the shallots, then doesn't exactly specify that same temp for the meat. I thought that was too hot for the meat and turned it down to 325 for about 50 minutes for an internal temp of 135. FYI: Never having used port wine before, I learned, at least in my neighborhood, it has to be purchased at a liquor store. Publix will not have it!

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Feeding Finicky Boys

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 26, 2008

This is by far the most delicious beef meal I have ever served. The sauce is wonderful. I used a 6 lb tenderloin (took out a bank loan to purchase it!) and cooked it to 135 degrees at the thickest portion and it was perfect. Since it wasn't completely porportional there were more some parts done more than others and this worked perfectly for the variety of tastes in my family. I followed this recipe to the letter and did take others advice and put everything for the sauce in a blender. Outstanding!

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mamawoolie

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Reviewed: Dec. 25, 2008

THIS RECIPE IS AWESOME! I MADE IT FOR OUR CHRISTMAS DINNER-AND EVERYONE LOVED IT! (MY 4 KIDS RANGE IN AGE FROM 10-20). I WAS WORRIED ABOUT USING THE PORT WINE (WHICH I USED A TAWNY PORT)-BUT AFTER IT WAS REDUCED AND ADDED TO THE DRIPPINGS IT WAS GREAT! I AGREE WITH THE OTHERS-WHO HAD STATED THIS GRAVY COULD ALSO BE USED ON A LESS EXPENSIVE PIECE OF MEAT. THIS ONE IS A KEEPER!!!

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renee

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Reviewed: Dec. 24, 2008

INCREDIBLE! This was the most spectacular meal I have served! It is worth every penny and all the effort. I didn't change a thing in the recipe and it was perfect! The shallot/wine sauce is just superb. If you are looking for something that will WOW them, look no more. It just can't get better! Thank you for this decadent recipe. It will be a special occasion meal here from now on!

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TheQueenBee1

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Reviewed: Dec. 19, 2008

I was looking for a great sauce last year for my tendrloin and found this recipe. I made this for Christmas dinner for 15 of us, no more turkey dinners for them, they want this again. Thanks for a great sauce!

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Cheryl

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

Just made this for a large Christmas dinner of 20 people and every person loved it! I don't think I've ever received so many compliments for a meal! Combined it with large salad first, then twice-baked potatoes and Asparagus with Sliced Almonds and Parmesan Cheese (from this website) and crunchy bread. While the sauce was somewhat time-consuming to prepare, it was truly the finishing touch! Also served a side of horseradish for a nice flair. Will definitely make it again...and again.

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Pearl

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Reviewed: Dec. 15, 2008

For more tender meat I would cook it at a lower temperature. After the meat has browned, then let it sit at room temperature for about 20 minutes. After the meat has rested put it into a 250 degree oven and let the internal temp reach 135 - 140. Then tent with foil and let it rest again for 20 minutes before serving. This method takes longer but is worth the wait.

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rwy

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 14, 2008

Made this for a small dinner party and it was really good. I used 1 Tablespoon of fresh thyme instead of the dried. Like others I blended the broth, shallots & bacon before adding to the pan. However, this made the sauce thicker than I wanted. I will continue to blend, but will decrease the amount of flour to keep the sauce a bit thinner. Served with maple bacon brussels sprouts & mashed potatoes. Compliments all around. UPDATE: I made this again only I didn't blend the sauce - much, much better. Don't blend the sauce! It tastes so much better with the pieces of shallot & bacon. I just cut the shallots up a little and it was delicious.

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JULES2JEWELS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mountain View, California, USA

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Reviewed: Dec. 13, 2008

This was an amazing recipe! Made it for the very first time tonight with some grilled corn and mashed potatoes for side dishes. Thanks for sharing this wonderful recipe. I can't wait to have a dinner party and serve this!

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ASALES

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Reviewed: Dec. 13, 2008

way too much work and the beef was dull. Sauce was ok. This is much better on the grill w/ A1.

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jxb0607

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Beef Tenderloin With Roasted Shallots

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