Reviewed: Feb. 14, 2012

This recipe was AMAZING. I used whole tenderloin steaks (2 steaks of about 6 oz each) instead of cubing the meat, but left all other quantities the same except I reduced the port from 2 cups to 1.5 cups. I used a ruby port (LBV), and had the rest of the bottle with dessert! I also used regular white mushrooms instead of shiitake. I found the flavor and texture of this sauce exceptional. By reducing the quantity of the port, it reduced the amount of time needed for the reduction (took about 15 minutes).

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Reviewer:

Alphafive

Reviewed: Mar. 9, 2011

This recipe is one to keep for another try. I must say that it turned out very well and rich. It is not my favorite way to prepare tenderloin, but I will try it with chicken next time. If you are looking to prepare this along with the suggested side-dishes from the recipe's author, be careful. There is indeed a lot of sweetness to this dish as well as the others. My rating is based on the dish as a stand-alone. Texture and flavor were great--enjoyment of preparation also gets five stars. Nicely done jonnyd523. Thanks.

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Reviewer:

Kitchen Guy

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Cooking Level: Expert

Living In: El Dorado, Arkansas, USA

Reviewed: Feb. 14, 2011

Delicious! I was worried about it being a little too sweet but it turned out pretty amazing. I made it for an early Valentine's Day dinner and it was a great choice for the occasion. I didn't cube the meat because I wanted the cuts whole, so I seared the tenderloins an cooked them in the oven at 500 degrees for 4 minutes and let them sit on the pan will a foil tent for a few minutes before placing them in the skillet with the reduction sauce at a medium low heat for 4 more minutes on each side which got them to a perfect medium-rare. The sauce did reduce a bit faster than 30 minutes so this is definitely a recipe you have to watch closely. Little bit of modifications but it was a big hit for me and my husband.

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Reviewer:

JessicaD

Cooking Level: Intermediate

Home Town: Clinton, Missouri, USA

Reviewed: Dec. 21, 2010

good but salty

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Reviewer:

Jeannie

Reviewed: Apr. 17, 2010

Really good recipe! It was a little too sweet, so next time I will leave out the jam.

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Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Feb. 14, 2010

FYI, the wine store recommended using ruby port, instead of a white or tawny port.

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Reviewer:

Charity516

Cooking Level: Beginning

Home Town: Chelsea, Michigan, USA

Living In: Jersey City, New Jersey, USA

Reviewed: Feb. 13, 2010

Hats off to the person that created this but it didn't flip my switch! There was nothing wrong it, it just wasn't what I expected. I make everything we eat from scratch and we like a lot of flavor in our food, this just didn't have as much "zing" as I thought it might, I think the sauce would be a great companion for venison though. It is an expensive meal to make if you are not pleased with the result and is definatly NOT for a novice cook. I decided to make this baised on the other reviews and was sadly dissappointed. Over all I would not rush to make this again.

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Reviewer:

hwiggins

Cooking Level: Expert

Home Town: Buford, Georgia, USA

Living In: Latina, Lazio, Italy

Reviewed: Jan. 1, 2010

Fantastic!! And very easy! I used a pork tenderloin instead of beef- which was a delicious substitute. We will most certainly be making this again!

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Reviewer:

Julie

Reviewed: Nov. 5, 2009

This really is a good recipe, I've made it several times now and It's now on a regular rotation at the house. I've substituted stew meat instead of tenderloin in the past and it has come out just fine. It's the flavor that really works for this.

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Reviewer:

Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Nov. 1, 2009

This is a very good recipe, but it would be better to have more vegitables, or a bed of rice to complete the meal. For the initial cooking of the meat, I would recommend grilling slightly below desired doneness, as the re-heating at the end does make it a bit darker.

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