Reviewed: Oct. 17, 2009

Made this for my husband's birthday party dinner and we were all really impressed. Grilled on indirect heat on the Weber. This recipe is going in the vault for sure.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SpatulacityGirl

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: Redmond, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2009

I like food with a lot of flavor and a lot of flavor is what you get with this rub. Fresh herbs are a must.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VICKANDJEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

This was very tasty! I didn't have a food processor, so I chopped it fine and left the rub on for about 12 hours. The meat was very tender. My only issue was that the rosemary was a little overpowering - I would go with 1 tbsp next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

This was just ok...it didn't wow me. A little too strong, in my opinion.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2008

Absolutely delicious!! Flavorful and fantastic. I made no changes, prepared exactly as instructed and it came out perfect. Will make this again! Perfect easy and delicious recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kim D. Weed

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

Excellent rub with a slight Jamacian flair. I used this for a party of 30 people and they loved it

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2008

Fantastic! I made this roast using all fresh herbs from our garden. It had incredible flavor which carried throughout all the meat, not just the end pieces. I will be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jayden's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

Made this for a holiday party. It got rave reviews from all of my guests.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

deeseiffer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2007

Awesome! It was a HUGE hit at Christmas Dinner. I added the juice of the orange I zested and I also poked holes in the meat with a fork because I forgot to marinate it for 6 hours - YIKES! I also created two sauces - a RED WINE SAUCE by adding red wine to the juices from the meat after it was cooked and then a little cornstarch mixed with wine and heated until thickened... and a WHITE SAUCE using some of the left over marinade mixed with milk and then adding a little cornstarch mixed with milk and heated until thickened. They were both delicious and a nice addition!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VANGIE1

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2007

A nice idea to start with but a little plain for my taste. The end pieces and outer layer of the roast were very good but the bulk of the meat just tasted like...meat. If I were to make this again, I would mix the spices with a lot of olive oil and inject it in the meat before marinating overnight.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2007

So good, I used on a piece of roast beef and everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tanya

Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2007

This recipe was easy to prepare and the reward was fantastic! It made the whole house smell great. My husband even said this recipe is definitely a keeper!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momeeeof3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2007

The meat was very tender but we felt the rosemary overwhelmed the taste. Would probably not make again. Thanks for letting us try.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LESLEYfromWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2007

I used this recipe for a beef rib eye roast. It was very aromatic but I felt it overwhelmed the smell of the beef. Next time I will only use salt and pepper. The flavor of the herbs did not seem to affect the taste of the meat. Sorry, I will not use this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lucy K.

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2007

This is the best beef tenderloin we have ever had. We made a 1 lb. tenderloin but made enough marinade for 2 lbs. VERY moist!! We had to cook it for an extra 10 minutes to get it to 140 degrees but our roaster is very heavy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OTTINO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2006

Tried this recipe for a christmas party and it was awesome. The flavors are complex yet subtle and recieved rave reviews from the guests.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ts123

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2006

This was a great recipe. I used a beef roast instead of a tenderloin and cooked it for 3 hours. It was great. I had the whole family over for my first big meal and they loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kristy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2006

This meal was a big hit, with a request for the recipe. The meat was tender and loaded with taste.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Susan H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2006

I made this roast for Christmas and the good quality of the meat with the fresh herbs and spices made this the most delicious holiday meat I've tasted. The cloves especially add the festive flavor and blend well with the meat. I made it with roasted garlic mashed potatoes and honey glazed carrots.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Amyji

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2005

Made this for Christmas dinner. Got good reviews from the family (not young kids). However, I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was, we had to scrape rosemary from the servings.

Was this review helpful? [ YES ]
6 users found this review helpful