I've never made a premium roast or elaborate special-occasion meal, but after reading the reviews I decided to try this. Everyone raved about it, commenting after every bite about how good it was. It took time but wasn't hard at all, even as a beginner. I followed the recipe but doubled the sauce as others recommended and was glad I did. I also agree that cooking the center to 125 degrees isn't enough for a med-rare 2-3 lb. tenderloin (I used a 2.5 lb. cut that fed 5 large portions), and I believe in true med-rare meat with a warm red center. It actually worked to pull it out at 125, cut 2 slices off each end, and put the rest back in the oven for 10 min. Then it all ended up med-rare, instead of a range of med-well to med-rare from the outsides in. I would've used more thyme, and wouldn't add any salt, the sauce has enough from the broth/bacon, and this comes from someone who likes salt. I chopped the shallots after roasting and diced the bacon into small pieces so the sauce was thicker w/ little lumps instead of thin w/ big lumps. I agree you should use all the shallots, they are wonderful! I served over garlic mashed potatoes (based on Slow Cooker Mashed Potatoes from here - amazing!) w/garlic/olive oil-sauteed asparagus. I worried when the port-beef reduction reeked of wine, but it was balanced in the final sauce. I also worried when I tried a piece of the baking meat and it tasted like bacon, but it was subtle at the end. Thanks for sharing, try it and enjoy!
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I've never made a premium roast or elaborate special-occasion meal, but after reading the...