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This recipe was a hit with my family for Christmas dinner! The tenderloin was very moist and stuffing it with the garlic slivers instead of the whole clove imparts a much more subtle flavor. The mustard horseradish cream is great as well. Thanks for posting!

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chocolover December 25, 2010

I'm rating the cooking method, because I didn't use so much pepper or thyme since I don't like them much. I used a mediterranean salt I had on hand and some garlic parsley salt. The cooking method was fantastic - easy and perfectly cooked. Thanks!

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Buzymomof3 December 16, 2010

This is how my grandmother makes tenderloin, minus the sauce she makes a creamy mushroom sauce. This always turns out well.

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Pricele$$ December 25, 2007
Beef Tenderloin