Reviewed: Jul. 28, 2011

Used the red wine dijon reduction on another recipe here for herb crusted tenderloin and the sauce was out of this world. Easy to make and very flavorful will use it again and again. Thanks!

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3 users found this review helpful

Reviewer:

mikomine

Cooking Level: Intermediate

Living In: Ogdensburg, New York, USA

Reviewed: Feb. 24, 2011

Have to agree with some that this was a waste of a good piece of meat. I should have seared the meat first before roasting, to add some color. The sauce was also a waste of good wine.

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1 user found this review helpful

Reviewer:

Suzanne

Reviewed: Jul. 20, 2010

The meat did not absorb the flavor of the marinade very well. We did end up having to grill the meat to finish it off, the flavors perked up then. The sauce was not very flavor full and it took forever to reduce. We were really disappointed. Felt like a waste of a great piece of meat.

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Reviewer:

Weaver

Cooking Level: Expert

Reviewed: May 4, 2010

I have made this several times now, and it always is delicious. I often don't even make the sauce, but just use the meat preparation. This tender cut of meat is great all on its own. NOTE: I saw another reviewer saying that they boiled an expensive cut of beef. The meat should be in a roasting pan on a rack and the water sits underneath for moisture. Don't set the meat in the water. I also have found that it tasted better with well cracked fresh pepper, not whole peppercorns, that's just my personal preference. I find whole peppercorns a little overpowering. I love this recipe.

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4 users found this review helpful

Reviewer:

Brat

Reviewed: Dec. 25, 2009

OMG!! This is one seriously delicious recipe! The only thing I did different was marinate it in the spices for 4 hours. This made the best and very romantic dinner for Christmas Eve. Thank you for sharing.

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Reviewer:

Yvonne

Cooking Level: Intermediate

Living In: Southlake, Texas, USA

Reviewed: Feb. 14, 2009

This was just "okay", perhaps a bit too much effort for the end result. (I'd actually prefer to DRINK the Cabernet than make a sauce out of it.)

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2 users found this review helpful

Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 23, 2008

This was fantastic! The sauce is to die for. There were only two things that I did differently: I let the olive oil, lemon juice and herbs soak into the meat for 24 hours and I added sliced portabella mushrooms to the sauce. Absolutely incredible

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8 users found this review helpful

Reviewer:

Jeanine

Cooking Level: Intermediate

Reviewed: Dec. 28, 2007

Cooked a 4 lb. version in a roasting pan on the grill for a last minute Christmas brunch addition. Served with small buns to make mini sandwiches. Every bite was gone! I didn't take the time to make the sauce. I just served it with creamy horseradish. Awesome!!!!

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1 user found this review helpful

Reviewer:

Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 4, 2007

This marinade was absolutely delicious, so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil, herbs, and stuffed it with garlic and let it marinate about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha

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15 users found this review helpful

Reviewer:

robinSmith

Reviewed: Dec. 10, 2006

Effectively, an expensive cut of meat from a specialty market was boiled and turned out very chewy. The sauce is the only thing that prevented me from throwing it out.

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7 users found this review helpful