SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Sep. 5, 2008

Too much pepper

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

Reviewer:

jj


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

Nikita

	Cooking Level: Intermediate Home Town: Pensacola, Florida, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

CasiK

	Cooking Level: Intermediate Living In: Charlton, Massachusetts, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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!

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

Reviewer:

Tricia T

	Cooking Level: Intermediate Living In: Morden, Manitoba, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

BONNIEBELLE2300

	Cooking Level: Intermediate Home Town: Niagara-On-The-Lake, Ontario, Canada Living In: Barrie, Ontario, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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!)

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

Reviewer:

Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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!

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

Reviewer:

Samantha L.

	Cooking Level: Expert Home Town: Syracuse, New York, USA Living In: Philadelphia, Pennsylvania, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 11, 2007

Excellent

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

Reviewer:

Louise


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

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.

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

Reviewer:

AngieRae


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 26, 2006

This recipe is wonderful. I made it for Christmas dinner and it was perfect. I didn't change a thing. It was done in less than an hour.

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

Reviewer:

TeeJay

	Cooking Level: Intermediate Home Town: Beckley, West Virginia, USA Living In: Shady Spring, West Virginia, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 3, 2006

Thank you! I used venison instead of beef, it was perfect.

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

Reviewer:

Nikki Huxoll


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?