Reviewed: Jul. 6, 2009

I’ve made this twice over the last week for two separate dinner parties and each time received rave reviews. It tastes wonderful, spicy with a hint of lemon. Easy to prepare and serve. Slight variations include: 5lb trimmed tenderloin, zest from a whole lemon (3 tbls), crushed peppercorns (4 tbls), 1 tbls Salt, 4 minced Garlic cloves. All the ingredients went into my food processor for the rub which was applied to the tenderlion about two hours before baking. Big hit!

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Donnie

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Reviewed: Apr. 19, 2009

This is a good method for cooking tenderloin. I did tweak the recipe a bit. I used a spicy steak seasoning which already included garlic,so just added a little lemon pepper since I didn't have any lemon. The key to a good tenderloin is to use a meat thermometer. Take the meat out when the temp reads about 10 degrees lower than what you want. Once you take it out of the oven, tent with foil and let it rest at least 10 minutes before cutting. The temperature will continue to rise during this time which will result in a juicy roast. Beef tenderloin is an expensive cut of meat, but if you buy it whole, even for a family of 6 (which I have), you can cut the whole roast into 3 smaller ones which will be enough for 3 dinners, plus a little left over for sandwiches. And its way cheaper, not to mention better, than going out for an expensive steak dinner!

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CDB60

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

Great hit at my house the flavor was awesome

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dstoner

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Reviewed: Dec. 28, 2008

My family had high hopes for this recipe which we prepared for Christmas. We followed the recipe exactly but the pepper flavor was way too strong. My family loves spicy food, but this recipe had too much pepper for our tastes. A few people cut the edge of the beef off to eliminate some of the pepper. Perhaps more garlic & lemon/less pepper would have suited my family better.

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Cookinggal

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Reviewed: Dec. 26, 2008

I made this for our Christmas dinner and it was the star of the show! This recipe proves that simple doesn't mean plain in any way. Served with my Yorkshire pudding, oven roasted potatoes, green beans and creamed radishes, and steamed plum pudding, this recipe made the traditional English Christmas dinner exceptional! Thanks so much for a great recipe! PS I did end up cooking the beef longer than stated in the recipe (and in the microwave as well) as I suspect that the refrigerator we stored the tenderloin in froze the meat. In the end, it still worked well since the meat was nicely browned on the outside from the regular oven- it was hard to get the internal temperature just right cooking in the microwave(in fact, it shot up to 172 pretty quick and we are more of the medium rare persuasion.) Next time I will take the meat out and let it sit on the countertop an hour prior to cooking to bring it to room temperature.

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Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

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Reviewed: Sep. 5, 2008

Too much pepper

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jj

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Reviewed: Mar. 17, 2008

this recipe is amazing. It's easy, and it tastes wonderful. It made me start cooking from scratch most of the time instead of buying boxed stuff. the only thing I change is that I use 2 tablespoons of lemon pepper and two of regular pepper instead of using lemon peel, but mostly cause I can never remember to buy lemons.

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Nikita

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Reviewed: Mar. 14, 2008

This recipe is absolutely amazing. I made it for Christmas Eve dinner, and it was a huge hit. The only drawback is that this is an extreamly expensive cut of meat. It's great for special occassions though.

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CasiK

Cooking Level: Intermediate

Living In: Chicopee, Massachusetts, USA

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Reviewed: Feb. 23, 2008

Super easy and great tasting dish. We like our beef more medium rare so I would cook it next time about 5 minutes less. Be sure to use less pepper if you have just a small cut of beef, it can be overpowering!

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Tricia T

Cooking Level: Intermediate

Living In: Morden, Manitoba, Canada

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Reviewed: Feb. 2, 2008

I used fresh lemon zest and used more garlic than called for. My husband looked at it and mumbled something about lemon and roast beef being gross together. Boy was he eating his words 45 minutes later!! The roast came out PERFECT - very rare (just how we like it), peppery, and the lemon added just a lovely hint of zesty taste.

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BONNIEBELLE2300

Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jan. 16, 2008

If I were rating on MY cooking SKILL that day, I'd give a two star... BUT: It was my mistake. The rub is FANTASTIC!!! I pulled at 45 minutes, my little roast was dry and over cooked. Nothing says horrible Xmas meal like a dried out expensive piece of meat. (Thankfully, no one was here to witness or taste it, besides us four!)

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 23, 2007

I'm a 19 yr old college student, and i made this last night for the guy i'm seeing, not only was it quick and easy to make, but it tastes amazing.. I like my meat medium rare so i only cooked it for 45 minutes and it was perfectly pink in the middle. I served it with garlic mashed potatoes and it was perfection. Can't wait to eat the leftovers!

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Samantha L.

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 11, 2007

Excellent

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Louise

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Reviewed: Dec. 27, 2006

I made this for Christmas and it was a huge hit, even with my MIL, who doesn't like pepper. Next time I will cook it a bit longer, however - I cooked it to 160 and let it sit for ten minutes and it was still a little too bloody in the middle for me, but the edges were just perfectly pink. If you like your meat closer to medium well than medium, I'd cook it to 165. But it was fabulous and I am looking forward to leftovers for dinner tonight. Thanks for the great recipe - it was so easy, I had it in the oven in less than ten minutes.

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