This was an excellent tenderloin that I will definitely make again. I made some changes to the recipe, however. On the advice of others, I used 1 cup wine (cabernet) and 1 cup low sodium beef broth. I also added 1/2 tsp rosemary and 1/2 tsp thyme. Instead of garlic powder, I chopped up 4 cloves of garlic. I omitted the celery, and sauteed some mushrooms and onion which I added in the pan before putting the tenderloin in the oven. While I did use the 1/2 tsp salt, I will omit it next time because the recipe did not need it, between the sodium in the broth and in the gravy mix (which was too salty). To make the gravy, I added some extra water to the wine/beef broth after the tenderloin was cooked since there wasn't enough liquid and then only added 1/2 packet of the brown gravy mix because it was way too salty. It didn't thicken up as much as I wanted so I used some corn starch to do the trick. I had 2lbs of tenderloin and it took about 45 min to cook. It was wonderful, even without the gravy.
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