Reviewed: Apr. 30, 2012

Delicious. I used chicken broth mixed with sour cream since I didn't have any light cream. So yummy!!

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Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Peru, Illinois, USA

Living In: Odell, Illinois, USA

Reviewed: Mar. 12, 2012

Great base recipe. I used Chervil (same ancestry as Parsley) instead of Parsley and a tbsp of Pesto without Pine nuts instead of dried Basil. I also added fennel since Chervil has an anise flavor. Excellent. I bet you could even add a little dijion mustard for some bite. Might try that next time. Meat turned out really tender and the sauce would be great over pasta.

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Reviewer:

kdbenson13

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 4, 2012

Pretty good! I subbed Herbs de Provence for basil and parsley. I also used 1% milk and 1/4 cup of sour cream in place of light cream. I bought a smithfield boneless tenderloin and sliced it - sliced beautifully and cooked following directions and it was perfect.

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Reviewer:

ANNA074

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Reviewed: Feb. 14, 2012

This dish was nice and easy but still had a fancy look to it. Made for Valentine's day dinner and it was a hit! I did follow some of the other reviewer's advice and doubled the sauce which was good since I wanted to serve it over potatoes.

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Reviewer:

Kristi

Cooking Level: Intermediate

Living In: Lloydminster, Alberta, Canada

Reviewed: Jan. 12, 2012

Very rich. I served it on egg noodles. I added onion and garlic, reduced and grated the carrot, sweat all the veggies in a tbsp of butter, doubled the wine, and added enough broth to cover meat as it simmered. Turned out like a pork stroganoff. Next time I may use bacon instead of butter to upp the pork ante.

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Reviewer:

SOTHEBOMB

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Dec. 22, 2011

was very good but I over cooked them, will cook for shorter time next time

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Reviewer:

shelby0212

Reviewed: Nov. 28, 2011

Very good! Used milk instead of cream- and chicken broth instead of white wine. Turned out very well, and tasty. Great recipe.

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Reviewer:

TeenCookingLovey

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 28, 2011

This was very good. I used olive oil instead of vegetable oil and half and half (couldn't find light cream, but figured this was close). This was easy to make but tasted like it took a long time!

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jun. 27, 2011

Yum! I had fresh basil & parsley which, in my opinion, really enhanced the flavor. Instead of serving with mashed potatoes, I served it over fettuccine & garnished with a little extra fresh basil & fresh diced tomatoes. Delizioso!

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Reviewer:

lisacangelosi

Cooking Level: Expert

Home Town: Brenham, Texas, USA

Living In: College Station, Texas, USA

Reviewed: May 31, 2011

This was amazing! I absolutely loved it. My husband had trouble with it being tenderloin being used in this (he is a snob, feels sauces should be used for lesser cuts of meat), so I will be using this recipe with other cuts of meat. I did subsitute the white wine with chicken stock, and I used heavy cream because that is what I had in my fridge.

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