This was ok. First, it was VERY unattractive when prepared as written. I'm sorry, but meat that has been braised without being browned first is just ugly. I would highly recommend browning first, both for presentation and to give the meat that tasty crust. The meat was tasty enough and stayed moist, but the flavor of the sauce overwhelmed everything else, so you really can't detect the flavor of the meat. My biggest issue with this recipe was the sauce. The directions for gravy mix tell you to add it to cold liquid then boil so the powder can blend without turning to lumps. Since the liquid was very hot, almost boiling when I added the gravy mix, I got terrible lumps. One packet of mix didn't even make a dent in the consistency, I needed 2 to thicken appropriately. I tried to use a stick blender to eliminate the lumps (thus losing my nice onion chunks), but even that didn't work and I ended up having to strain the sauce to get the lumps out. The sauce had good flavor but was pretty much just gussied up fake gravy. This is great for a shortcut and for a meal on the quick, but if you are preparing for company, I would skip the gravy mix and add beef broth and just a regular flour/water paste to make your sauce. My instructions to improve: Brown tenderloin, brown onions, pour over 1 cup red wine and 1 cup beef broth. Bake until internal temperature reaches 160 - 165 for well done. Remove tenderloin and set aside. Thicken broth/wine with a flour & water paste.
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This was ok. First, it was VERY unattractive when prepared as written. I'm sorry, but meat...