I didnt use tenderloin because I wasnt sure Id like the sauce and didnt want to spend tenderloin $$$. With that said the piece of meat I used was tough and therefore not very good but the sauce WAS....although I would opt out of the wine (I used cab sauv and brown sugar per many of the reviews) - I have cooked with wine 3 or 4 times now and I just cant get used to the flavor (i add this for those who have similar taste buds as I noticed another reviewer had thought it was to winey tasting and the reason I didnt buy the tenderloin) - Other than that I thought this was a very good recipe - I LOVED the shallots (although I had to take from the bottom of the barrel at the store so they were a bit tough too so they didnt blend as well as I wanted a smoother sauce but it was still excellent as a chunky sauce) - I didnt think the recipe took all that much time, but it was my "cook at home night" so it prolly took longer than it felt as I was basically just messing around in the kitchen. Some people said it was too salty and I will say that it did err on the side of salty but not overly so. AS far as the sauce reduction time and cooking time - I say this - every stove is different, so is every cut of meat - use a meat thermometer!!!!!!, not the recipe, and as for the reduction time on the sauce - pay attention and when you think its close - measure it - its that simple. I'd give this 4 stars with the tenderloin being used. 5 stars if u like cooking w/ wine and that flavor.
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I didnt use tenderloin because I wasnt sure Id like the sauce and didnt want to spend...