Reviewed: Dec. 1, 2008

Amazing!

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Reviewed: Nov. 30, 2008

*****I love this recipe and have made it every year for Christmas for the last 4 years. But it is a LOT of work. I decided not to make it this year and I am disappointed because I really looked forward to it. But last year we had mostly children for Christmas and they did not appreciate this meal. Too much work for it not to be appreciated and only wasted. I will make it for a dinner party in the future when the guest list is Adults only.

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Mrs.MomRN

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 28, 2008

I made this for a non-traditional Thanksgiving Dinner and it was spectactular! I paired it with recipes found on this site; Red Garlic Mashed Potatoes (great with the gravy from the tenderloin), Smothered Green Beans and Easy Portobello Mushroom Saute

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LEWENCH

Cooking Level: Intermediate

Home Town: Pleasant Hill, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 25, 2008

I made this recipe this past weekend and what a hit it was! I think I should have reduced the port wine/beef stock a little more. A woman in the wine area of the store couldnt believe I was purchasing Port wine as she said it was "yuck". I bought it anyways and was okay. I had so many compliments on the sauce it was unbelievable. I added lots of mushrooms I had cooked the night before. I personally did not even get to taste the sauce as it was all gone before I got to it! 9lbs of beef tenderloin and a Costco ham, and mashed potatoes I made with cream cheese/chives, sour cream and roasted garlic all gone. My boyfriend was ticked there was no tenderloin or sauce left! lol Thanks for the recipe!

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Beachychck

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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Reviewed: Nov. 19, 2008

wow. best meal ever. don't change a thing. this is as amazing as it gets. made with "family's creamed spinach" and "gourmet mushroom risotto", both from this site. the most amazing meal ever.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 18, 2008

this was sooooo good!!!! I accidentally forgot the tomatoe paste but it did not seem to matter!

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hurrysquirrel

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Reviewed: Nov. 17, 2008

Excellent flavor and easy to make. I did make some changes to suit my personal tastes and dinner situation. I chose to use dry Marsala instead of port to cut down on some of the sweetness. I also cut my tenderloin into individual filets ahead of time. After cooking the bacon I drained the oil and made the sauce. I grilled the filets on the BBQ. I also did not add salt to anything because the bacon was salty enough and the other ingredients added their own flavor.

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cookindude

Cooking Level: Expert

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Nov. 16, 2008

I did not use this recipe for the tenderloin, but for the roasted shallot sauce. I didn't have bacon. I used other reviewers' advice to make the port/broth first, and blend, then I added the pan drippings to the saucepan and brought to a boil. One thing to be mindful of; I thought my sauce seemed too thin, so kept boiling it off. When it sat for a bit on the meat and cooled, it thickened up; almost too thick. So a thinner sauce will be fine. Think of it as au jus! It will thicken as it cools. I also cut down on the butter by about half, so also flour accordingly.

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Nov. 16, 2008

F-A-N-T-A-S-T-I-C! A-W-E-S-O-M-E! D-E-L-I-C-I-O-U-S! I-M-P-R-E-S-S-I-V-E! K-E-E-P-E-R!

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Tina

Cooking Level: Expert

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Reviewed: Nov. 15, 2008

Definitely a keeper for those occasions when money is no object. Not difficult at all to do, and very tasty and tender, according to my husband and daughter. The option of making the suce ahead makes it a good choice for company dinners. I didn't puree the sauce, as the idea of pureed bacon seems not so appealing. Thanks for a wonderful recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 11, 2008

Tenderloin on it's own is a great roast. I cooked mine to higher internal temp. This sauce is a perfect complement. I have made this several times and for me (inexperienced cook), the most important thing is meat thermometer. I've tried cooking the roast with the sauce and separate and I like it separate, my dh likes both ways. The salt and thyme are a nice seasoning.

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R Beach

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Reviewed: Nov. 2, 2008

This recipe is fantastic, though I agree that you could use the sauce on less expensive cuts of beef or even pork and it would be just as good. I pureed the sauce as many recommended, and doubled the recipe because my husband likes to cover his plate in sauce. Our company raved about the dinner and asked for the recipe. I served it with a green salad and roasted potatoes. Definitely a special occasion-worthy recipe. Thanks!

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carissaplant

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

I made this today for my Grandpa's birthday. We used a 3.5 pound roast so it took about 40 mins in the oven. I blended the sauce as others suggested and added mushrooms to the pan while it was cooking. The mushrooms soaked up all the goodness in the pan so they were REALLY good!! Worth the time and money forsure. My Grandma actaully said "I didn't know beef could taste this good! I also served this with the Almond Bundt Cake that's on this website. Perfect match for this meal. No beef or cake was leftover!

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hrmalecha

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Reviewed: Nov. 1, 2008

This recipe is absolutely delicious! It really isn't very difficult and most of it can be done ahead of time. It does take some time to roast the shallots and reduce the sauce, but it's a hands off process and you can be prepping the rest of your meal while it's being done. I did everything the morning of my dinner party (including searing the meat).I put it in the refrigerater, then took it out to come to room temperature a couple of hours before I put it in the oven. I served this with roasted fall vegetables and steamed asparagus. It received rave reviews from my guests!

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Lori M.

Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

Awesome recipe that is a real crowd pleaser.

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arbogastj

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Reviewed: Oct. 20, 2008

I used a 2 lb tri-tip roast which was plenty for our family of 3. After patting the meat dry, I rubbed the meat with olive oil & salt & pepper, then rolled it in a panko crusted blend. Seared in a cast iron pan and went straight into the oven at 375 degrees for 25 minutes for 'Medium'. I accidentally used an entire 6 oz can of tomato paste for the sauce, but it turned out just fine. It was delicious and looked beautiful - served with French bread, potatoes and green salad. Will definitely try the correct tomato paste measurement next time, with quartered mushrooms as suggested by others. Don't forget to let the meat rest so the juices can redistribute! Awesome recipe!!!

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Mel

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Reviewed: Oct. 19, 2008

This had to be the best roast I ever made. we like are meat cooked alittle more so I cooked it for 55 minutes to a temp of 140 degrees. The sauce was so good Mine turned out alittle thick next time I will thin it out. My guest really enjoyed this roast.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 14, 2008

This recipe started a family tradition of beef tenderloin for Christmas. It is wonderful. The wine sauce is exquisite. I have adapted the sauce based on my guests and the recipe is very adaptable. My large extended family enjoys that we can make half the tenderloin rare and then leave the other half in the oven for those who enjoy well done beef. Thanks for this amazing no-fail recipe!

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SPUNKYCHEF

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 14, 2008

This was incredible- fine dining quality. I did not have a meat thermometer and like my meat more well done so I cooked it for about 45 minutes. It was still a bit rare when I cut into it, so I sliced it and cooked it in the sauce for a couple of minutes.The meat was very tender. I think this sauce would be amazing on a pork loin.

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