Reviewed: Apr. 21, 2012

Made this for a dinner party and it was a huge hit! I had a 5 lb tenderloin and cooked it for 35 minutes then let it sit for about 25 min uncovered and it was done perfectly medium rare. This will be my go to recipe for tenderloin!

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Reviewer:

Dotti

Reviewed: Apr. 6, 2012

This was excellent. I just drizzled olive oil over the meat and then rubbed in the garlic and spices. I cooked this to rare/medium rare and it was delicious and tender.

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2 users found this review helpful

Reviewer:

mkstevens09

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Mar. 15, 2012

Easy to do. I like my beef cooked to 125* and let sit for a few. Herbs added a nice touch of elegance.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Feb. 17, 2012

Fantastic! I used smaller individual pieces (3 at just bigger than 1/4 lb each) and they worked just as well. They only needed about 20 minutes to get to 135, then sat for 10 to get to 155. My hubby couldn't believe how tasty they were without going on the grill!

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Reviewer:

Amy C

Reviewed: Feb. 12, 2012

It is marvellous, I tried it for the first time and made a very delicious meal. It is so easy. One remark I want to make, I do not use salt. I just use herbs and black pepper is so perfect to bring out the beef taste. And I reduce the oven temperature to 400F after 10 mins.

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Reviewer:

Honeybee

Cooking Level: Beginning

Reviewed: Jan. 25, 2012

Tried this last night. Instead of baking this, I put it into my crock pot for 8 hours on low, flipping it once and continuously pouring the juices over it. It was so juicy! My boyfriend couldn't help himself and went back for seconds. Will try again. :)

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1 user found this review helpful

Reviewer:

Happy.2B.Angie

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

Made New Years and tuned out perfect! I received numerous compliments. Served medium rare and used a meat thermometer. (140F)

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3 users found this review helpful

Reviewer:

MCFLY

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Reviewed: Dec. 26, 2011

I made this for Christmas Eve for the family. I had 2 x 4.5# tenderloins so I basically tripled the recipe. It was a hit!! Everyone said it was the best one I had made yet!! Definintely will be using this recipe again! I did put all the ingredients on and let it marinade in the refridge for about 6 hours prior to cooking.

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6 users found this review helpful

Reviewer:

sapayne

Reviewed: Dec. 26, 2011

I followed this recipe exactly, but I rubbed all the herbs on the tenderloin and let it sit for a few hours before putting it in the oven. AWESOME flavor!!

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2 users found this review helpful

Reviewer:

Eliza

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Mechanicsburg, Pennsylvania, USA

Reviewed: Dec. 26, 2011

This was absolutely perfectly seasoned and cooked,and my dinner guests all enjoyed it. I was concerned when it was cooking because all I could smell was garlic, but it was fine.

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2 users found this review helpful