This was absolutely out of this world, 5-star delicious--once I got done playing around with it. As written this recipe is boring, unimaginative and with an off cooking time and temperature. I salted and peppered the meat, as well as with a good sprinkle of Tuscan seasoning. I made fresh, toasted croutons from a good loaf of bread rather than the soft bread crumbs. I sauteed garlic and chopped mushrooms along with the onion, then tossed in some baby spinach to wilt right in the same pan. I added some chopped, fresh rosemary with the parsley, more Tuscan seasoning, and fresh ground pepper, then bound it with the egg and some chicken broth. No need to bother with kitchen string; securing it with toothpicks works just fine. I didn't like the 350 degrees for 50-60 minutes, as tenderloin likes higher heat. I roasted this at 425 degrees for 35-40 minutes and it was perfectly cooked, tender and juicy. I served it with a creamy white wine reduction: saute minced shallots in a little butter, add equal parts white wine and chicken stock, boil on high till reduced almost to syrup consistency. Add a little heavy cream and boil a few minutes longer till thickened and velvety. Outstanding! This recipe, as written, gets three stars for being a springboard toward magnificence.
Was this review helpful?
[
YES
]
104 users found this review helpful
What's this?