- Most Helpful
- Highest Rating
There is something totally wrong with this recipe. The sauce never really thickened, it was way too sweet with so much port. I wasted a $20.00 bottle of good port and my guests had to eat the beef tenderloin with no sauce at all.
This is very tasty. The next time I make this I will cut the sauce in 1/2 and add a little thickener, such as cornstarch mixed with a little cold water. Thanks, Jamie's Kitchen! Made for PAC Spring '09.