This was just OK for me. I had this a couple of years ago... my sister made it for Christmas Eve dinner. I cooked mine the SAME way, but, for some reason, I just wasn't as happy with the end result (hers tasted WAY better than mine did). I marinated my 3.5 lb. tenderloin (couldn't find a 3 lb. one - all were between 3 and 4 lbs.) in a large roasting pan since that's all I had on hand. My sister used a small Pyrex baking dish to marinate hers. Perhaps this made a difference? My tenderloin started to smoke in the oven (i.e. the the pan juices were burning). Had I used a smaller baking dish, this probably wouldn't have been an issue. My tenderloin was not burned, but it sure gave me a scare (can you imagine ruining Christmas Eve dinner??!!?!?)!!! I had to take my roast out of the oven when it was medium-rare. I do not like any meat cooked less than medium-well (I actually prefer well done), but all of my guests like theirs RARE (I was outnumbered again... sigh). I sure got a good deal on the tenderloin. If you live in the Chicagoland area, go to Caputo's Italian Market. They always have good and affordable cuts of meat (I got my tenderloin for $20; my sister paid double this in St. Louis). Served with blue cheese sauce, potato gratin with chicken broth, garlic and thyme (by Pam Anderson), steamed asparagus and Ghirardelli individual molten chocolate cakes for dessert. Thanks for sharing!
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