Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jan. 1, 2008
This was in fact, Excelent! I did make a few alterations to the original recipe. First, I used a bonless rib eye roast insted of tenderloin. I had no shallots so I substituted onion, garlic and ginger. The ginger flavor was subtle but added complexity. I used boulion insted of beef stock. I added some chopped bacon to add some smookey meat flavor. I thought it could use a thickener, so I added a teaspoon of flour/water. Next time, I think I would chop the onions and garlic a little larger to keep the sauce more chunky. I trippled the recipe (6 servings) for the sauce because it looked so good. Now I have leftovers.
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Reviewed: Dec. 12, 2007
Incredible!!!! I had something similar in Canada, and the restaurant added blue cheese on the top, so I added blue cheese and the two flavors were wonderful together.
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Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007
I served this sauce with ribeye's. It was phenomenal!I will definitely be making it again and even trying it with other entrees and sides.
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Cooking Level: Professional

Living In: New York, New York, USA
Reviewed: Nov. 15, 2007
This sauce was amazing ! I carmelized the shallots and sprinkled them over the top instead of mincing them and putting them in the sauce. I set the steak over roasted red potato rounds (cooked in olive oil until crispy). The flavors and textures were awesome. I also accompanied the fillet with a sea scallop. I think the sauce mixed even better with the scallop ! There's a local restaurant that does a simila sauce that everyone raves about, but this sauce is superior. Thanks !
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Reviewed: Oct. 29, 2007
I was very excited about this recipe, but was very unhappy with the way it turned out. For some reason, the sauce tasted very salty and bitter. I used red wine instead of port though, which may have had something to do with it. Otherwise, I followed the recipe exactly.
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 11, 2007
The sauce was simply to die for! I made the recipe exactly as written except I used choice petite sirloin and grilled it outside. The sauce may sound strange, but it it is superb! You must try it to believe it! Makes a romantic entre for you and your special someone.
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16 users found this review helpful

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Cooking Level: Expert

Home Town: Danville, Virginia, USA

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