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.

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FOKLMEMBER

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Reviewed: Dec. 22, 2005

My family is a "steak" eating family. I made is recipe for a Christmas Eve dinner and everyone loved it and wants me to make it again this year.

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ozment

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Reviewed: Dec. 21, 2005

this was my first attempt with making a marinade and it turned out awesome! I hosted a dinner party and one of my guests is a chef! I had to make this good - and it turned out awesome! People are still talking about it - the only thing I changed was that I added lemon zest instead of orange zest. I also only chilled for 2-3 hours, so I can imagine how much better it would have been had I left it longer. It cant possibly get any better though thanks so much!

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Leanne

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Reviewed: Dec. 8, 2005

Nothing needs to be changed, it's very delicious! This recipe is a must!!

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ONESHOTCHICK

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 19, 2005

It was very very good, a little bland, but I didn't use fresh herbs. The smell was unbelievable! Overall, this recipe was easy and very good!

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Agilipuppy

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Sugar Grove, Illinois, USA

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Reviewed: Feb. 14, 2005

This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot.

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SHARONPA

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Reviewed: Jan. 8, 2005

This was a fantastic recipe for the beef. My guests complimented me on the delicious taste. I had to cook the meat a little longer as I had a larger piece of meat. This will definitely become a family favorite

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CORILARS

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Reviewed: Dec. 26, 2004

Excellent recipe!

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K1BLAIR

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Reviewed: Dec. 16, 2004

Wow! This is the best roast beef I've EVER made/had! It fills the house with the yummiest of aromas. I used it on a round roast instead of the tenderloin, the left overs make the tastiest of roast beef sandwiches. We have a year round herb garden, fresh herbs are the best!

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peperiobird

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Orchards, Washington, USA

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Reviewed: Nov. 17, 2004

The seasoning would be wonderful with many other cuts of meat.

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TRAILHR

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Reviewed: Nov. 8, 2003

Very flavorful but not overpowering. Some unexpected spices make this a very interesting and tasteful meat dish. I served it with mashed potatoes and honey glaced carrots. It was wonderful and easily feeds a crowd. Got a lot of compliments for it.

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Ike

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Reviewed: Nov. 1, 2003

Ok I must have done something wrong. I used the rub and it made the house smell wonderful while cooking. When we started eating the dish, we couldn't taste the rub. I don't know what I did wrong. I will try again to see if it was my blunder. Thanks for posting.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 27, 2003

Instead of blending in the food processor, I put everything in a bowl and just rubbed over the beef tenderloin. Left out the orange peel and substituted some orange juice in its place; didn't have six hours to marinade but it didn't matter. This was pretty darn tasty; I put seasoning salt and fresh ground pepper on the tenderloin as well but still added those two seasonings to the mix as well. Took longer to cook. Served with a tomato/basil/fresh mozzerella salad and the pan fried asparagus recipe from this site. Great meal. Drank Zinfandel which complemented the meal tremendously.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 23, 2003

Way too much spices and herbs

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YEAG

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Reviewed: Aug. 21, 2003

Marinated this overnight and served as a Sunday dinner for friends. Excellent marinade with a wonderful aroma and flavor. Many people came in the kitchen while this was cooking to ask what smelled so good. Served this with roasted lemon horseradish new potatoes recipe from this site. I thought I was going to get marriage proposals after this meal.

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DESIREE M

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Reviewed: Jan. 27, 2003

Wow, what a great rub!! Every year we are invited to visit some friends up north for a snowmobiling/ice fishing weekend. This year I decided to bring dinner for Saturday night. We used this rub on an 8 lb. tenderloin (had to make 4 times the recipe) and it was a huge HIT!!! The aroma from the rub/roast filled the house with a wonderful smell and the taste matched the smell. Even my 9 year old loved it. Thanks Eileen for the great recipe!

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