Reviewed: Nov. 1, 2009

I made this for dinner tonight and I have to say that everyone LOVED it! A 7 y.o. guest had 4 helpings of the meat. Everyone was ooo-ing and ah-ing over the meat, gravy and potaotes. I used baby yukon and baby red poatoes and left the skins on. I didn't pre-boil them like the directions said to because I used baby potatoes. Oh how wonderful it all came together. I will be making this again. Thank you, Clifford.

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Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

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Reviewed: May 26, 2009

I am a 25 year old newly wed and made this dish yesterday! All I can say is I wowed my husband, parents and other 4 family members that were present for dinner. Terrific recipe! Now I am going to make it for my husband's family.

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RuteMienkowski

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Reviewed: Apr. 13, 2009

this was my 1st time making beef tenderloin & this turned out really well. didn't do the potatoes like this recipe so can't rate those, but the beef was great. sooo tender - could cut it with a fork. i think something was wrong w my oven so i really don't know how long at what temp it cooked - i was aiming for 145 degrees/med rare, and it was prob more medium well, but still "fork cuttable." : ) we enjoyed it with a little marinade drizzled on top of each slice. will make again for sure.

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 14, 2009

Very tender, sauce was excellent

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2020eyedoc

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Reviewed: Mar. 9, 2009

I made this last night for Sunday dinner. It was very good...got raves from my family. I did not roast the potatoes; we had mashed instead. The marinade worked out great doing it the night before. It was easy to put together and did not overwelm the meat. I didn't change anything. Thanks for a better than average recipe!

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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Feb. 15, 2009

Delicious. I poured some of the marinade over the beef when serving and it was a little too much. Using it as a marinade and basting with it was perfect. The potatoes weren't quite done but the meat was the best I've had.

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Sara

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Reviewed: Jan. 7, 2009

Excellent. I used rib roast and couldn't put in mustard (hubs allergic). It was fantastic! Lots of flavor - very easy. Family of five can't wait to have it again.

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Fccswife

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Reviewed: Jan. 5, 2009

I used this recipe for Christmas Eve Dinner. The flavor was outstanding...This was a huge hit and will probably be the family recipe for Christmas Eve dinner. I did decide to mash the potatoes instead of roast them. Yummy!

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Melchizedek

Cooking Level: Expert

Living In: Redlands, California, USA

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Reviewed: Dec. 25, 2008

Okay, I purchased a 3.75 lb. tenderloin and to get the center to a medium doneness, it took over 3 hrs. I ended up serving the ends which were medium at a 2 hrs. Not sure why this took more than twice as long to cook. I wanted to rate this lower than a five because of the cooking time, but if I am rating the flavor this was beyond a five! Wow, the beef melted in your mouth. The potatoes were also very flavorful and moist. I cannot afford tenderloin very often, but this will be the recipe I use over and over - I will just plan on starting it earlier for the cook time.

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