Classic Beef Tenderloin

  • japleve Posted: 12/29/08
    Worthy of a Special Occasion

    This is the first time I have worked with a whole filet. I purchased a 7 pound filet at B.J. wholesale and followed the exact directions. It was excellent. I was leary about putting tomato paste in the broth and vermouth but it too was a very good sauce. There were little drippings to add to the sauce but it came together easily. We added potatoes, carrots and a salad.

  • bethwheeler Posted: 01/01/09
    Worthy of a Special Occasion

    This was delicious and easy. My kids were thrilled with a different taste to their favorite Christmas meal. It is our new standard.

  • trueblonde03 Posted: 12/24/08
    Worthy of a Special Occasion

    I have made this twice for Christmas Eve dinner. It is excellent. The meat melts in your mouth! The sauce is delicious. Always get RAVE reviews on this meal. We serve with twice baked potatoes and popovers and green beans with carmelized onions. I would recommend this recipe for anyone looking for a real treat and to impress! I doubled the recipe and the only problem was the length of time to cook- took an hour or more. I will definitely make this AGAIN!

  • stellacorona Posted: 01/02/13
    Worthy of a Special Occasion

    this was just awesome! had a 3# loin butt.... roasted in convection oven (425) with probe set internally to 145. best chunk of meat i've ever made!! served with the Port-Wine Mushroom sauce instead of the sauce in the recipe. this is def a special occasion meal! i was hesitant to use my convection portion of oven for a long time, but now use it on about everything.

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