Reviewed: Jan. 3, 2011

I really did want to give it five stars because it tasted wonderful, but it took a lot longer to cook than stated. Other then that it was great, and we all ate the rest for sandwiches the next. Thank You for the receipe.

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Reviewer:

HuntersMomma

Cooking Level: Intermediate

Home Town: Banta, California, USA

Living In: Williston, North Dakota, USA

Reviewed: Dec. 30, 2010

I love this recipe! I have made it several times and it is now part of our end of year celebration. I have made two changes to the preparation of this meal. Before marinating the meat I cut it into 4 to 5 pieces then place it in the marinade for the night. Then the next morning I precook the potatoes (and carrots) to a crisp tender. Then instead of cooking the tenderloin in the oven as directed, I place it in my slow cooker for 8 hours on low with the potatoes and carrots at the bottom. It is wonderful to come home to the wonderful smell and delicious dinner. The meat is always cooked through and extremely tender.

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Reviewer:

Linda D

Reviewed: Dec. 8, 2010

good

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Reviewer:

debbieseidle

Reviewed: Sep. 7, 2010

This is great! But....don't limit yourself to just a tenderloin! I made a london broil with the marinade and it was incredible. Ive also made the potatoes with other meals! This is great. I am going to try a pork tenderloin next!

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Reviewer:

HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

Reviewed: Apr. 5, 2010

Was very nice indeed, sauce is delicious.

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Reviewer:

WENCH01

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Jan. 11, 2010

Not a fan...it's probably just me.

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Reviewer:

J Davis

Cooking Level: Expert

Reviewed: Jan. 9, 2010

I didn't have italian salad dressing mix so I left out the mix and the water and used prepared italian dressing instead. Wonderful!!!!

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Reviewer:

ROBIJAX

Reviewed: Jan. 7, 2010

Maybe I did something wrong, but I followed it exactly as described. It took WAYYYYYY longer to cook. I cooked it for 1 hour and 45 minutes and it was still rare in the middle and med rare on the ends. Maybe my tenderloin was especially thick. Also, I did not even taste the marinade, nor did I have enough of it to baste the roast while it was cooking. I did not make the potatoes, so I can not comment on those. The meat still tasted fine (once it was cooked) but I beleive it was more becasue tenderloin is a good cut of beef and not because of this recipe or marinade. Have made better beef tenderloin with other recipes from this site.

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Reviewer:

Melalonardo

Reviewed: Jan. 2, 2010

This was amazing and so simple! Marinating overnight is key--the flavor of the meat was awesome! The potatoes were great too. Crispy on the outside and tender on the inside. And I'm not one for cooking my potatoes with my meat!

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