Reviewed: Jul. 24, 2009

Very nice stuffing. However, to prevent the meat from getting dry, I put puff pastry around the meat. Just roll it out slightly (otherwise you loose all the 'puff'), and put it around the meat. Put it on a rack to prevent the dough of getting soggy on the bottom. Depending on the size of the meat, the pastry and the meat should be done at the same time (about 20 minutes).

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Weasel

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Reviewed: Jul. 23, 2009

Absolutely Fantastic! I added in one extra teaspoon of oil from the sun dried tomatoes to the stuffing, everything else was the same as the recipe. This will now be a standard on Christmas Eve!

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itslikehome

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Reviewed: Feb. 15, 2009

I made this with my Hunny for Valentines. We both agreed it was by far the best steak we had ever eaten, after recounting all the expensive nights out where filet mignon was served (we used filet mignon not a big tenderloin). The stuffing flavors were to die for, but I did make a few changes. I did not use the bread crumbs. Instead I took some cooked black rice from another meals leftovers, sweetened it a touch and pureed it with pinenuts to match the measurements of the bread crumbs. Obviously this made a big diffrence, but I really recomend it, IT WAS SOOO GOOD! We drank pink champgne and laughed with every bite! It was THAT good!

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Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 5, 2008

My partner and and I thought this was an outstanding recipe, and neither of us are big beef lovers.

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warmkindsage

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Reviewed: Jul. 20, 2008

I made this beef the other night and it was pretty good. We had a whole tenderloin which we butchered down to steaks and were left with about a 1 lb roast, so I scaled the recipe for this roast. I followed the recipe exactly except for the breadcrumbs; what was called for was way too much in my opinion. I ended up using about 2 Tbsp which I think was the perfect amount; enough to keep the ingredients together but not too much that bread crumbs are all you could taste.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 5, 2008

We love a tenderloin - but this comes out dry. I have made it twice first time the only modification was to leave out the pine nuts because one of the guests had an allergy. It was dry - I followed the recipe again the 2nd time cutting down the bread to 1/2 cup and adding in the pine nuts - still dry. we like our meat very rare and I think the cooking temp/time is for medium to well done. If we try again we will reduce cooking time and temperature.

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 30, 2007

Didn't care for it too much. Center seemed rather dry!

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Tricia Jaye

Cooking Level: Intermediate

Home Town: Jerome, Idaho, USA

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Reviewed: Nov. 29, 2007

Wonderful recipe and the "stuffing" is versatile enough to use with lamb too. Perfect for a special dinner.

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KatrinaV

Cooking Level: Expert

Living In: Pittsburg, California, USA

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Reviewed: Apr. 23, 2007

I made this recipe for a dinner party. It was a real hit! Easy to prepare and short cooking time with an elegant presentation. Will definately make again.

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colleen

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Reviewed: Feb. 18, 2007

Really good! The stuffing is a delicious mixture that really complements the meat. I roasted mine at a higher temperature for a little longer than the recipe called for because we like ours more medium.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 21, 2006

awsome used it for dinner special

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THE GRILL MISTER

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Reviewed: Apr. 16, 2006

Another great recipe from George R! The only thing I ommitted was the parsley which I dont care for. This was a fantastic recipe that was elegant while simple to make.

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