By ratherbeswimmin' on January 16, 2003
"From Southern Living. Wonderful!!"
Serving Size: 1 (367 g)
Servings Per Recipe: 6
"I was looking for a quick beef tenderloin recipe and decided to try this one. AWESOME. Quick and easy but doesn't taste like it. My wife said it was the best dinner I have ever made. Followed all directions except left out the hot sauce and cooked until internal temp was 140(med rare for the wife). I like my beef center cold. Making it again tonight."
"Absolutely wonderful, my family loves this recipe. We like it med/rare so I use a meat thermometer and cook until it reaches 125 degrees. Let stand for 10 to 15 mins before carving and the end pieces have slight red and the middle is rare. Perfect!"
"This is one of the best tenderloin recipies ever. Though for personal taste I leave out the mushrooms and use a red onion instead, it has such a fantastic taste. The first time I made it for my family they all had seconds (and one of my kids is a really picky eater)!!!"
"I only made the sauce and I didn't have mushrooms but it turned out so goooooood!"
"This sauce is restaurant quality! I will definitely make this again, and will serve it with mashed potatoes and broccoli or asparagus and salad for dinner guests. Thanks so much for sharing! I coated the meat with butter, and used 1 Tablespoon kosher salt with 1 Tablespoon pepper prior to cooking the tenderloin. Delicious."
"This was awesome!!! Made tenderloin for new years eve and i will definately use this recipie again."
"Perfect! Fabulous flavor! We absolutely loved it. I found though that after letting it stand for 10 minutes the beef had cooled too much for me so I think next time, while it's resting, I'll microwave the sauce to heat it and try using that to warm the beef. This is a very special dish -- serves beautifully and is gourmet in flavor. Thanks for sharing!"
"I thought this was easy to prepare and had great flavor. Would do it again for special dinner guests (as tenderloin is expensive)"
"Absolutely delicious. I peppered the tenderloin with cracked pepper so I left out the hot sauce. It took longer to cook but it was a big tenderloin. Thanks"
"Fabulous! This has become a special occasion staple. Simple to make, yet elegant. We also use port instead of dry red wine. Thanks ratherbeswimmin'!"