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This is a good beef tenderloin (although I preferred the Seared Beef Tenderloin with Dijon and Herbs that was also on page 110).The ragout gives it something extra, and the cooking method for the beef is spot on. The outside gets nice and a little crispy brown, while the inside is still pink and soft. I like working with these larger cuts of tenderloin and then slicing after cooking, compared to buying the pre-cut filets.