Reviewed: Nov. 6, 2009

Awesome! I seasoned the tenderloin with salt and pepper and dotted it with buttter instead of melted butter (to save time; it was a weeknight), then added the soy sauce. Melt-in-your-mouth delicious!! This one's a winner! Thanks!

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Lisa P.

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Reviewed: Oct. 23, 2009

My husband raved over this I thought it was pretty good too because you only use three ingredience. I did not think it was too salty but I am sure that depends on your taste. I used beef tenderloin steaks since I was cooking for only two and used the drippings for dipping sauce-very, very good. Thank You.

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sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

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Reviewed: Oct. 6, 2009

Amazing, do follow the other reviews regarding low sodium, add some julianned stop light peppers while it's baking, and watch out, it's almost like mini prime rib.

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maniak68

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Reviewed: Oct. 1, 2009

I agree with other reviewers, use low sodium soy sauce, otherwise it will be too salty. I only used 1/2 cup soy to reduce the sodium even more. Fabulous flavor and easy recipe.

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Trisheee

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Reviewed: Sep. 29, 2009

ive made this a few times and it is out of this world. also made while camping over the fire in a pan covered with foil. yummy!!!

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jennifer

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Reviewed: Sep. 21, 2009

I wowed my guests with this super simple recipe. I used a round glass pie pan to cook in so the liquid would be as deep as possible. I let the meat sit at room temperature for an hour before cooking. I took the tenderloin out at 115F and let it sit for 20 minutes before serving as advised by my butcher. The recipe worked so well I did a pork tenderloin the same way the next night.

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Angela Bull Radoff

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Southborough, Massachusetts, USA

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Reviewed: Sep. 9, 2009

GREAT

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sasha-nicole

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Reviewed: Jul. 15, 2009

Amazing!!! Melt in your mouth!!! We took the advice of another reviewer and added in the mushrooms in the last 15 minutes and not only was the meat melt in your mouth, but the mushrooms were just as amazing!

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ADeGroat

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Reviewed: Jun. 28, 2009

Off the chart for sodium content....even with low sodium soy sauce.

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Betty Jean

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Reviewed: Jun. 20, 2009

We made this recipe with unsalted butter and low sodium soy sauce and it was still WAY too salty. Cut back on the soy sauce and replace it with low/no sodium beef broth and reduce the butter by half and I think it might be ok. My husband and I are not the most health conscious eaters, but we both needed to have several glasses of water to rehydrate after dinner. We also though it could use a few herbs to add layers of flavor. Hope this helps!

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MISSSOPH

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Reviewed: Jun. 6, 2009

Unbelievable....3 ingredients and this kind of flavour? Wouldn't have believed it unless I had tried it. I'll be trying it again and again. Thanks! Top notch!

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MrMike

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Reviewed: Jun. 6, 2009

So delicious! So easy to make and so tasty you can't go wrong. The only thing I did was add sliced garlic into slits in the roast. I used a cross rib roast as well. cooked to 130 for med. rare and the flavor was so good. I put the left over juice in little cups and dunked our bites into it it was that good! Lots of butter, but every now and then, it's a treat!

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 28, 2009

Very good, and super easy

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princesa1983

Cooking Level: Beginning

Living In: Mississauga, Ontario, Canada

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Reviewed: Apr. 21, 2009

I tried this recipe with some leftover tenderloin I had--one smaller piece and a somewhat larger piece. I thought it would be too salty with straight up soy sauce, so I did two parts butter, 1 part soy sauce, 1 part Worcestershire, 1 part steak sauce. The smaller part did come out a bit salty, but the larger part came out tender, juicy and VERY flavorful! I did give it a 4 only because I think it would have been too salty had I followed the recipe. Thanks!

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THCOUNSELOR

Cooking Level: Expert

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Apr. 15, 2009

As others had suggested, I used the low sodium soy sauce and it was "lick your plate" delicious.

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Lois3208

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Reviewed: Apr. 13, 2009

I made this for Easter dinner yesterday and it was absolutley fabulous!! My mom was impressed at how only two ingredients could make this amazing dish! I did add mushrooms and potatoes to the roasting pan too. I will definitely make this again!

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Andrea

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Reviewed: Apr. 13, 2009

Followed this recipe for Easter dinner hosted for my husband's family. Tenderloin was melt-in-your-mouth delicious; cut like butter and had an excellent flavor. Everyone raved about it. This recipe is so simple ingredient and time wise. I would use it again and certainly recommend it to anyone.

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maggie

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Reviewed: Apr. 6, 2009

Very simple, very easy, very good! Thanks for the recipe. I followed it to the letter and it was perfect.

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rcoller

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Reviewed: Mar. 29, 2009

Love this recipe. Have done a few times now... Best results when I seasoned roast with pepper and then reduced Soya Sauce to 1/4 c, combined with 1/2 c water. Added some red wine, too! Delicious!!!

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