Reviewed: Jan. 1, 2012

The stuffing was really dry and completely lacked flavor. If you do make this, I strongly suggest adding some olive oil or butter to the stuffing and also adding extra sun-dried tomatoes, because the tomatoes seem to be the only thing that gives the stuffing any flavor. Perhaps add some garlic as well.

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Reviewer:

Carrie

Reviewed: Dec. 24, 2011

Perfect today for Christmas Eve dinner. Had to cook a bit longer but perhaps my roast was a little larger. Added a tablespoon of oil from the sun-dried tomatoes to make slightly more moist. I also used panko bread crumbs which I swear by. I would make again and again. That's how good it is.

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Reviewer:

BORDNFL

Reviewed: Feb. 1, 2011

OUTSTANDING ! Was worried that a couple of reviewers complained that it was dry, so I substituted shredded zucchini for half of the bread crumbs. Zucchini kept stuffing moist. Also seared tenderloin on grill, then stuffed and wrapped in Bacon. (Everything's bettter with bacon) Got rave reviews from party of gourmet cooks. Made enough that I ate the leftovers for three days. My cardiologist will have lots to talk about.

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Reviewer:

Meatfest

Reviewed: Jan. 8, 2011

First time making a Beef Tenderloin and oh were we thrilled with the results. We needed to bake longer to get to the correct temperature but I think my oven temp may be off plus we were baking 2 at the same time. It was not dried out at all - absolutely DELICIOUS. We did this Christmas Eve dinner and everyone at the table was thrilled with it. My husband also raved of the sandwiches he got from the the next couple days. Definately a do over for a special meal.

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Reviewer:

wentski

Cooking Level: Intermediate

Home Town: Laguna Hills, California, USA

Living In: Parker, Colorado, USA

Reviewed: Jul. 18, 2010

I have made this recipe three times now and love it. The first time I used crushed Ritz crackers instead of breadcrumbs (realized I as out in the middle of the recipe), and they seemed to hold together a little better than breadcrumbs. However, the breadcrumbs are more flavorful. Have a roast defrosting and plan to make it again this week. Thanks for the great recipe!

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Reviewer:

Jayne B.

Reviewed: Jan. 18, 2010

The flavors were wonderful, but we found the stuffing to be too dry and hard to serve.

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Reviewer:

Purple Tangerine

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Nov. 15, 2009

IT was a nice tenderloin but the pine nuts were a little salty to me for some reason. I will make it again but maybe leave out the pine nuts.

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Reviewer:

Lyrain

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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Reviewer:

Weasel

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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Reviewer:

itslikehome

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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