Reviewed: Nov. 22, 2009

This was a simple, delicious way to prepare the tenderloin. I added more garlic, as that is our preference. It went perfectly served with the Cheesy Ranch Potato Bake found on this site also. Thanks for posting!

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Amy K.

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I rub my beef tenderloin with olive oil, then on waxed paper, I put a generous amount of Montreal Steak Spice. I roll it up into clear wrap and leave overnight if possible, or as many hours as you can leave it. Use a meat probe in your oven, or do it on the barbeque, getting it hot, and turning off all but one element, and again using a probe. It will be perfect!

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delcar

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Reviewed: Sep. 18, 2009

This recipe is excellent, I change one part I used Italian seasoning instead of Rosemay and use 6 cloves of garlic. I also put the seasoning together a container and refrigerated it overnight. I rub it on the meat 2 hours before cooking so it would absorb into the meat. The entire 4lb tenderloin had no chance of leftovers

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Marge

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Reviewed: Aug. 26, 2009

Perfectly adequate. Very simple recipe to assemble in under an hour. The real test of it lies in the tenderloin, but in most cases this is a fine way to dress it up. I doubled the garlic to my satisfaction, and the salt inducts all the flavor into the meat.

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sxoidmal

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Reviewed: Apr. 12, 2009

Very easy to put together and came out very tasty and tender.

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JADA

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

This is a great recipe, very simple, and very tasty. The only reason it's not a 5 star is that the cooking time and serving size are off. It took 65 minutes to cook, and NO WAY does it serve 12 adults. After trimming and cooking that would be two small slices per person, and that's not enough.

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Tennessee

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 3, 2009

I made this for a family get together and it was excellent. I will never make beef tenderloin any other way.

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Tracy

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

I'm not a meat eater by choice, but all I had in the freezer was beef tenderloin, so thought why not. This recipe was fabulous! It was very easy to follow and cook up. Hubby was impressed. I will definately make this again. The herbs gave this recipe a nice earthy taste. Very yum-yum-yummy!

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Roberta

Living In: Clearwater, Minnesota, USA

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Reviewed: Dec. 29, 2008

I made this for Christmas dinner and found that for my 4-pound tenderloin it took about 70 minutes to cook. It was cooked to perfection and very tender, but I would have liked for it to have had a little more flavor. No one else in my family complained, so made it was just me.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 26, 2008

Oh, my..... positively delicious! Easily adaptable to season to your tastes.

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Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 25, 2008

This was fantastic! Very easy to prepare and great results. Everyone I served this to loved it!

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Carmen

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Reviewed: Mar. 2, 2008

I made this tenderloin for a family gathering. It was a big hit with everyone! The meat was tender and flavorful ... and it was simple to prepare! I highly recommend this recipe.

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KPS

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I made this recipe for Christmas Eve and everyone loved it! very easy to make and tastes great!

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hotinaz

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Reviewed: Jan. 4, 2008

We really enjoyed this recipe. But note two things, the cooking time is way off. It took us 60-75 minutes to cook the meat. 40-45 was not enough the temp of the meat barely reached 140 degrees. We have a new oven so I know that is not the issue. Also the second thing is the meat cost about $45!! So note this. This is for a special meal. My family thought the meat was the best they ever had!

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HubMom5

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Reviewed: Sep. 8, 2007

This recipe was just okay for us. Will keep looking. Thanks

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LESLEYfromWI

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Reviewed: Aug. 12, 2007

SO EASY! And very delicious! Great when you're short on time and want a meal sure to impress. Pairs well with garlic green beans and mashes potatoes.

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4mylittleman

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Reviewed: Dec. 28, 2006

This is a FANTASTIC recipe. I made it for a party and it got raves from my guests, plus my boyfriend who is very picky about his beef, LOVES IT. 5 stars in my book!

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sphinxwinks

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 11, 2006

Recently served this recipe to a group of 75 people and had several of them ask for the recipe! It was very tender and juicy. Make sure that you fold over the tail end before you cook it so that the whole tenderloin cooks evenly. Make sure that you do not cook it past 135 degrees for maximum flavor and juicyness!

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Chef Dave

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Herbed Beef Tenderloin

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