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Reviewed: Sep. 1, 2008

The reduction is a keeper, for sure. Personal taste, but I think I'm going to try it again without cubing the tenderloin.

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Dave The Cook

	Cooking Level: Expert
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Reviewed: Aug. 16, 2008

VERY GOOD. The only modifications I did was adding 1 Tblsp more of rasberry jam, 2 Tblsp of sugar, and some red and vidalia onions.

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Reviewer:

I am rating this one for my hubby. He loved it. I am not a big fan of port wine but I made this more for him as he is. The sauce was too sweet for me (port is sweet) but the taste of the meat was wonderful and tender. I was told this is now his favorite recipe! I left the mushrooms whole as this was his preference otherwise followed directions to a "T". My youngest son also rated a 5. Thanks

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Jul. 31, 2008

Terrific! It even worked with canned mushrooms and cooking sheryy.

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SUSANELEE


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Reviewed: Apr. 8, 2008

I use Portabella mushrooms and brown sugar instead of Shitake and raspberry jam. It is still outstanding. I also use a very nice port, Graham's 10 year,tawny porto. This recipe has easily moved into my top ten. I have so much fun preparing this dish in anticipation of serving it to friends and enjoying it myself. Thank you 'All Recipes'.

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