I have to agree with Elizabeth32 - be sure to make your sauce first and keep it warm. I always let my meat "rest" before serving or slicing... but the way this recipe reads, the meat is resting for close on or over 15 minutes. Way too much for little tenderloins. A big roast, maybe, but not a small cut of meat. It will be cold, yech!
I also think there is way too much fat in total. You can get the same flavour and creaminest without all the fat. You can even use 1% and just need to reduce the sauce. Or not use the fat from the bacon and use a heavier milk product... not need to use both... think of your arteries!
Was this review helpful?
10 users found this review helpful
I have to agree with Elizabeth32 - be sure to make your sauce first and keep it warm. I...