Reviewed: Oct. 14, 2009

I let this simmer for about an hour and 15 minutes. it did only reduce by about a third. In my opinion it could have used a lot more gorgonzola as i found this to be quite bland. i don't know if it is because i did not add the nutmeg ( i cant stand nutmeg) or what, but nothing I need to rush to make again.

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Reviewer:

mandyj

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

Great sauce recipe. I added sun dried tomatoes and black olives to it.

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CONSTANTLIGHT

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Reviewed: Sep. 12, 2009

OH my gosh this was SO good. I will definitely be making it for company.

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SHILOAHG

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Reviewed: Aug. 28, 2009

I made this with less parmesan cheese (simply b/c of preference) and half and half instead of heavy cream to reduce the richness but added cayenne pepper to give the sauce a kick. In addition I sliced the tenderloin into small half dollar size pieces and plated them along with potato pancakes. Everyone had a second helping

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Kelly

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Reviewed: Aug. 15, 2009

I only made the sauce from this recipe and it is wonderful. We had 10 people for dinner with a Tenderloin and everyone asked me for the recipe. I made this dish the night before and to warm it I placed it over a pan of water and heated. I did use more Gorgonzola cheese than the recipe calls for. Cut back on quantities because it's so rich people only take a little bit.

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