I must have read over this recipe several times before I finally decided I just couldn't go along with the preparation of it as directed. I kept wondering, "Sauce - what sauce?" Melted butter is not sauce, it's melted butter. A lot of melted butter. So I did it my own way - rubbing the tenderloin with a mix of the garlic, balsamic vinegar, some salt and pepper and some olive oil. Because I had it in the oven with a a mashed potato dish and acorn squash, I changed the baking temperature to 400 degrees (which I prefer for roasting tenderloin anyway) and baked it for 25 minutes. I made the gravy with the drippings and a dab of butter at the end, then stirred in the mushrooms. It was delicious. Too much garlic, but still delicious.
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I must have read over this recipe several times before I finally decided I just couldn't go...