Reviewed: Nov. 22, 2009

Really great with beef but even better with a pork roast. Try it out. I have also substituted shallots for the red onions. They are a bit more subtle than the red onions. Fabulous!

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KIDSINTHE

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

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Reviewed: Feb. 17, 2009

Very flavorful.I was a little disappointed with the consistency of the sauce and would most likely use a roux next time to thicken it a bit. Using the pan drippings is a great help, perhaps a little bordeaux or port for added flavor as well. I would serve this with garlic mashed potatoes rather than the roasted ones in the recipe. Additionaly, some pasta would also go very well. I made the mistake of cutting the tenderloin medallions too thin (1/4 inch) and would go to 1/2 inch next time. Easier to keep them medium or medium rare. All in all, a good recipe and we will enjoy it again. Note: The leftovers heated up the next day had a more intense flavor!!

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Flipper

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 26, 2008

My boyfriend surprised me by making this dish....so it's not that difficult. :-) The flavors are delicious and we've added it to our list of favorites.

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Kim

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Reviewed: Sep. 2, 2008

This was very good! I used venison tenderloin and portabella mushrooms. I cooked the onions and mushrooms AFTER I cooked the meat to utilize the pan drippings and therefore omit the bullion cube. My sauce didn't thicken as many others mentioned, so next time I will cook it a bit longer and ensure it thickens before I roast it all in the oven.

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~Camille

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Reviewed: Aug. 31, 2008

This beef recipe is delicious. My DH and I both loved it. I had 1 pound of beef tenderloin that I cut up into medallions myself. This is a cheaper way to go. I also only had 1/2 oz of dried porcini mushrooms and used 1/2 cup of water to hydrate, used vidalia onion and 3 large cloves of garlic. I browned the meat thoroughly and left a very pink center. 20 minutes in the oven was perfect and the meat came out medium rare. Perfection. Try this recipe you won't be diasppointed.

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DAYLILY54

Cooking Level: Expert

Home Town: Santa Fe, Texas, USA

Living In: Niceville, Florida, USA

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Reviewed: Nov. 22, 2007

I substitued fresh chanterelle mushrooms and the flavor was incredible. Also, I used Elk tenderloin, which, in my opinion, is far superior to beef.

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Reviewer:

Gamechef, lower your LDL

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Reviewed: Sep. 8, 2007

Husband is a meat and potatoes guy - I like more "sophisticated" food. This dish appealed to both of us, is good for company also because it can seem elegant and doesn't tie you up in the kitchen for too long.

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NTELYA

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Reviewed: Jun. 10, 2007

An excellent dish! It proved convenient as well for dinner with friends. I made it in the morning till the point before you put it in the oven. I kept it in the fridge and then, while we were having a drink with appetizers at dinner, I put it in the oven for 20 minutes! If you like your meat well done though, you should leave it longer, maybe 30. The porcinis are delicious and the sauce didn't come out thin at all and I used light cream, not the thick kind. However, next time I think I will omit the stock cube as it takes away the totally 'home made' feel from the dish. Thanks for a great recipe!

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Miranda

Cooking Level: Expert

Living In: Athens, Attica, Greece

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Reviewed: May 10, 2007

I guess I was expecting more from this dish. My husband and I are constantly trying to out do each other in the kitchen and this just didn't cut the 5 star quality that I was looking for.

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imsherry

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Reviewed: Mar. 5, 2007

Very good. I found 15 minutes was not quite long enough in the oven and my meat was stil quite raw. I went 20 minutes but unless you like your beef still bleeding, I'd go as long as 30minutes for a rare to med-rare piece of beef, depending on how thick your medallions are (mine were about 1 1/2 inches). Thanks for sharing.

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ANNEND

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Nov. 18, 2006

I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.

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Allison DiGrezia

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Reviewed: Sep. 5, 2006

all I can say is YUM!! Quick and easy.

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angelapowers

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Reviewed: May 3, 2006

This was good. We used an obscene amount of garlic (that's how things are done in my house) and also alot of pepper. I also went overboard with the mushrooms, which may have given it a stronger flavor than it needed. The sauce did thin out a bit once it was in the oven with the tenderloins-I'm positive it will thicken with the leftovers. My picky seven year old who doesn't even like steak devoured it- and my husband loved it.We'll be making it again.

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Feb. 27, 2006

I thought this meal was REALLY good, simple, easy to follow, and worthy of beef tenderloin. LOVE the 'shrooms! Thanks for sharing such a delicious and simple recipe!

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