Reviewed: May 15, 2010

This was an excellent sauce that is quick and easy to prepare and is full of flavor. I substituted minced garlic for the shallots.

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19 users found this review helpful

Reviewer:

BatChief04

Reviewed: Sep. 17, 2010

I really Enjoyed this. Only difference Was i added some Dijon mustard to each Tenderloin and cooked every this the same way.

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6 users found this review helpful

Reviewer:

Noahwilde

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Oct. 21, 2010

Prepared beef tenderloin for a crowd but followed the original 4 servings for this sauce because we never serve anything on filets other than the salt, pepper, and seasonings put on the meat before grilling. I was in the mood for something a little different and chose this, thinking I would be the only one interested in trying it. I was wrong and should have tripled this! Everyone that tried it wanted it and I had to promise there would be enough for everyone next time. I followed the recipe except I had used my shallots in another side dish and only had Vidalia in the pantry. This worked out perfect in our opinion and I wouldn't hesitate to make it the same again. This sauce is delicious and the bacon goes perfectly with the tenderloin. Thanks for sharing!

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53 users found this review helpful

Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Dec. 29, 2010

This sauce was outstanding! It perfectly complimented the beef tenderloin and my family loved it! I substituted chopped pancetta for the bacon to use up some leftover pancetta and added more half-and-half to make the sauce creamier. We also added a steak rub to the tenderloin before grilling it. We'll definitely be making this recipe part of our Christmas tradition!

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16 users found this review helpful

Reviewer:

KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

Reviewed: Feb. 15, 2011

This recipe was fantastic! I used this recipe for the bacon cream sauce and it was phenomenal! Made the perfect Valentine's Day Dinner, paired my filets with lobster tails and viola. I didn't have shallots, used red onion instead, and added chopped garlic...Wonderful!!

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13 users found this review helpful

Reviewer:

Dana

Reviewed: Mar. 5, 2011

I made this dish for company last night and ended up using double the half and half. I also made my sauce first and kept it warm under a heat lamp so I could visit with my friends and when ready grilled the steaks on the stove top grill, which really required no concentration. Served this with asparagus and thick sliced beefsteak tomatoes drizzeled with basalmic and olive oil. A very fine meal!

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21 users found this review helpful

Reviewer:

elizabeth32

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Falmouth, Maine, USA

Reviewed: Mar. 12, 2011

This was amazing. Like others, we found it needed a bit more cream for the sauce and we only used 3 shallots. The sauce was more of a topping, but paired perfectly with the beef. Added some buttered carrots, asparagus and Pinot Noir. It was even better than most restaurant steaks I've had.

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3 users found this review helpful

Reviewer:

Cold Ethyl

Reviewed: Mar. 14, 2011

Very good. Next time I'll make a little more sauce to put on rice or potatoes.

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1 user found this review helpful

Reviewer:

Crolfe

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Apr. 1, 2011

A... W... E... S... O... M... E! I wasn't paying attention and burned the sauce the first time (that's what I get for multi-tasking), but I had some extra ingredients, so I tried again... it came out GREAT! In addition to the sauce I also wrapped the filets in (apple smoked) bacon. I

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2 users found this review helpful