The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 13, 2009
This was my first whole tenderloin and it turned out GREAT! I used 1 tbsp of dried rosemary because I didn't have fresh. Otherwise, I followed the recipe and grilling directions exactly. The seasoning rub and searing made a delicious outer crust with just the right amount of seasoning. Taking it off the grill at 130 and letting it rest for 15 minutes under foil made it a perfect rosy medium, just like we like it. Thanks for a delicious and easy to follow recipe. I"m already looking forward to the left overs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 14, 2009
This recipe is absolutely killer. The herbs really make it pop without drowning out the flavour of the beef. This is one of the few recipes that I make pretty much exactly as written. Make sure you start with a good tenderloin and that you clean it well. Use a meat thermometer and don't overcook. It couldn't be simpler. The second time I made this I considered using fresh thyme from my garden, but hey, if it ain't broke, don't fix it. We usually make more than we need. Nothing like filet and eggs the next morning followed by steak panini's for lunch. Highly recommended!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: May 15, 2009
Came out great- but mine looked WAY different than this picture. Did I do something wrong?
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Cooking Level: Intermediate

Home Town: Cherry Hill, New Jersey, USA
Living In: Wakefield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 25, 2009
Very tasty! This is something I would make while entertaining others or for a special occasion. Delicious!
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Cooking Level: Intermediate

Home Town: Grant, Michigan, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 18, 2009
Tender, easy, tasty. What more can I say. I found this to be just what I needed to make sure my very nice cut of beef came out tender and tasty. I will use this again.
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Lee

Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Fairport, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 10, 2008
I made this using 2 lbs of filet mignon steaks and halving the rub. It was cold and rainy outside, so I broiled my steaks until medium doneness. They were delicious!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 2, 2008
This is an absolute keeper. I made this for a cookout on Labor Day. It got rave reviews from everybody. I will definitely make this again, probably as an alternative to turkey for the holidays.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Nicholson, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 12, 2008
I cut the recipe back since there were only two of us. I used the small end of the tenderloin which was about 1.2 lbs. I followed the recipe exactly except of course the amount of time to cook. I seared it on high for a few minutes on each side, turned down to medium and then moved to the other side of the grill. Cooked it for 10 - 12 minutes and it was perfect! Was very tender, flavorful and tasty. I put the rub on earlier in the day and left it on a dish in the fridge covered with saran. I took it out about an hour before cooking. I'll definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 12, 2008
Made for formal Prom dinner. It was fab!!
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Cooking Level: Intermediate

Living In: Albert Lea, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 6, 2007
I was only cooking for 2 so, i grabbed 2 chateaubriand roasts instead and cut the ingridients down to an eigth. It turned out phenomenal with a nice crust. I made a red wine dijon reduction to dip the tenderloin into.. Very flavourful, even without a sauce.
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Cooking Level: Professional

Living In: Leduc, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 20, 2007
Perfection. My husband is always worried about barbecuing for guests, but this was phenomenal. I put the rub on the meat the night before and let it sit almost 24 hours. The beef was so tender and delicious. Definitely a recipe we'll keep!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 20, 2007
Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.
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Home Town: Moscow, Idaho, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 7, 2006
great recipe BUT watch the servings. I had 6 hungry adults, served taters and vegetables and was barely enough. I would go 8 max.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 7, 2006
This turned out great, though the meat cut was more than we used, I'll use the leftovers in Sheppards pie, pulled pork etc. Overall turned out very very good.
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Cooking Level: Expert

Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 11, 2006
This was ok, we made it with steaks instead of a roast...I am not sure if the cut really makes the difference. My daughter liked it though and she is a picky eater.
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Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA
Living In: Rochester, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 15, 2006
Made this with filets instead of a whole beef tenderloin. This was lovely and I have been thinking about it all week. In fact, I made it again for friends a couple of nights ago.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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