My husband raved about this recipe. I used a little less red wine (Cabernet Sauv.) and a little more water than the recipe called for. I don't know much about wine; in fact, I only bought some to use in this recipe. As I was adding it, it smelled like it might come out too wine-y, so I diluted it with water. As it was cooking, I thought it might have a strong Asian flavor due to the soy sauce, but it didn't. My tenderloin was only 1.25 pounds, so 4 hours was too long to cook it. It was a little dry, but that was my fault for not taking it out sooner. I thickened the sauce with cornstarch and it was good.
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My husband raved about this recipe. I used a little less red wine (Cabernet Sauv.) and a...