Reviewed: Jan. 3, 2009

This was very easy and was delicious. I did overbake it though. I thought for sure it would take longer than 45 minutes and one of the other reviewers stated that they had to cook their's longer. So I didn't check the meat's temperature until 1 hour and by that time, it was just about at well done. I would have preferred it at 150-160 temp. range. But, our guests still enjoyed it very much.

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Debbie B.

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Reviewed: Jan. 1, 2009

This is the best beef tenderloin recipe that we have tried. Tender, tasty, delicious!!!

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HOPPCON

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Reviewed: Dec. 30, 2008

O, my goodness....this was wonderful. Made it for Christmas dinner and it was delicious! I did us low sodium soy and unsalted butter...it was perfet. I also used a meat thermometer to make sure my tenderloin came out just right!!

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LINNIE92

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Reviewed: Dec. 29, 2008

Made this for Christmas Eve and LOVED it! Did not change a think. Truly fabulous and will definitely make it again!

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mbrennan

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 25, 2008

As suggested by others, I used 1/2 low sodium soy sauce and 1/2 Tastefully Simple Merlot sauce, and unsalted butter. I thinly sliced an onion and smashed 3 cloves of garlic. All of this went on a 6 lb. tenderloin for Christmas dinner. It took about 1 hour and 10 minutes to reach rare-med. rare stage. Absolutely delicious! Added fresh mushrooms around it for the last 20 minutes or so, rolled them in the pan gravy as they cooked. For gravy, after I removed the roast from the pan to rest, I put the roasting pan over 2 burners, added a can of beef broth and some water/cornstarch. Brought to a boil stirring constantly and cooked down just a bit. Super delicious! So glad to know how to cook a tenderloin now. Thank you for such a super recipe!!!!

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AnnWC

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Reviewed: Dec. 21, 2008

I cannot believe that just two ingredients can turn a piece of meat into something so delicious! what an easy, fantastic recipe!

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Belle

Cooking Level: Expert

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Reviewed: Dec. 18, 2008

Excellent recipe. The Filet was very tender and had a great flavor.

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bkgrl

Cooking Level: Expert

Home Town: Howell, New Jersey, USA

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Reviewed: Dec. 12, 2008

Great! Thank you!

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Sunshine

Cooking Level: Intermediate

Living In: Ashippun, Wisconsin, USA

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Reviewed: Dec. 11, 2008

This was my first time making a roast and it was very easy to make. We like to dip slices in the gravy and found it to be too salty. It was very tasty but salty. I even used unsalted butter and light soy sauce. Maybe next time I'll try using half the ingredients. My roast was 2.5Ibs and I had to cook it for 60 minutes to have it medium. Overall, it was very easy, simple and tasty and my husband liked it so I know I'll be making it again. Thanks for sharing.

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 3, 2008

Hubby LOVED it and so easy to make

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Ashley

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Reviewed: Dec. 1, 2008

I was very surprised. The only problem with this recipe is that we didn't have enough! It was wonderful!

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schoolgyrl77

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Reviewed: Nov. 28, 2008

I have made beef tenderloin many times, and i keep going back to this recipe. I was a little skeptical because it was so easy and few ingredients, but it is fabulous.

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ang

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Reviewed: Nov. 16, 2008

I had never cooked tenderloin before this recipe...or anything that my boyfriend found edible! This was so easy and the results were fantastic! I have not stopped hearing about how good it was (which I have to agree). Thanks so much for sharing!!

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jbpayton

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Reviewed: Nov. 8, 2008

Delicious! I used low sodium soy sauce and unsalted butter. Had tons of flavor for having so little ingredients. The next day the taste was even better. very tender. Thanks

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LESLEYfromWI

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Reviewed: Oct. 23, 2008

Amazing! The second time I made this I substituted teriyaki sauce for the soy sauce, popped it in the oven on timed bake while I picked up the kids from sports practice. It melts in your mouth!

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AMYZ7890

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Oct. 3, 2008

I always have a beef tenderloin on hand but was looking for something different to do with it. When I saw this recipe with only three ingredients, I had to try it because if it was good...then I had the easiest recipe of all time in my recipe arsenal! I even tried it out on my husband and two guests (I did use low sodium soy sauce and unsalted butter which I would recommend)...and everyone loved it and said they'd give it 4.5 stars. Since I couldn't do the half star...I'm going 5 because of the simplicity. Thanks for the easy and tasty recipe.

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RYLA06

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

Yes, this was very good. But because it is so simple, your success will depend on the quality of meat that you buy and the quality of soy sauce. My cut of beef was rather thick in the middle and it required a whole lot more time than what was indicated. Before you are ready to add in any onions, mushrooms or cook your veggies, check the meat temp. Also, use the best quality of soy sauce you can get. If you are going to use a popular store brand - go with the reduced sodium. You'll be glad you did!

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diane in milwaukee

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Reviewed: Mar. 31, 2008

Really good and easy but I think the time is way off. I only had 2lb tenderloin and had to cook it for the same time as 3lb and it was only med-rare which we like but for some that just wouldn't work. Adjust cooking time with your sides so they aren't cold by the time the beef is. Very tasty though!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 28, 2008

Made this for 13 people at Easter (used a 5.5 lb tenderlion) and got rave reviews! There were plenty of leftovers (we had a ham, too) and the steak sandwiches we made later were divine!

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