I used a different cut of beef, but I used the same rub. I made the sauce exactly as written. Fantastic! The shallot-port reduction was a hit. Mine never seemed to thicken up, but it didn't matter. I just poured it over the beef and we loved it. I'd definitely make this again.
Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
fldiner Posted: 01/27/09
ejsvejda Posted: 11/17/08
Unbelieveable! Can use with any cut of beef - served with rosemary mashed potatoes and a broc/cauliflower almond bake - out of this world! Made just as directions stated.
HoxsieOlsen Posted: 11/22/08
Delicious. The reduction took longer to reduce than the recipe indicated, but was worth the wait. A solid, go-to recipe for entertaining or a special dinner with family. And if you're like us and buy a 6 pound tenderloin from a discount club, you'll enjoy it for a very long time--even if you split it with a friend.
Spacedent19 Posted: 11/17/08
My husband loved this recipe! I want to make it again and try some different things. I thought the reduction was too sweet, so maybe another type of wine? I used green onions instead of shallots so maybe that made a difference. The meat needed to cook longer. At 39 minutes it was still very rare. The reduction took longer too. I will try less peppercorn next time. It was not a diffcult recipe. I made it with rice and a salad.
KarenVandy Posted: 12/25/08
My sister-in-law served this tonight (our Christmas Day Dinner), and there wasn't one person from age 12-83 who didn't rave about this beef ternderloin. There was none left. It was the most moist, tender and flavorful piece of beef I think I've ever tasted. This was outstanding, and it was served with the reduction, which was incredible. This will become a very popular meal in my home from this point forward.
CourtRD Posted: 12/15/08
The grocery store did not have a beef tenderloin, so I made it with petite sirloin steaks. It was simple and flavorful. I am planning on making it with a tenderloin for Christmas Eve dinner.
asallen Posted: 04/13/10
I have made this recipe twice. Once, for New Year's Day and the 2nd this past week for my in-laws. It's a very impressive looking entree! The only thing I did differently than from the recipe is I seared all sides in a cast iron skillet to get a nice crust, then I put the whole thing in the oven until the thermometer goes off. It slices up so beautifully! Don't pass up this recipe, it's a keeper!! (also, I used the cheapest tenderloin they had and it's still great!)
kansasgal Posted: 11/29/09
Restaurant-quality meal, perfect for dinner parties (6 adults) or special occasions. I did not have port, so I used an Italian red (Tormaresca Castel del Monte Bocca di Lupo 2003) for the sauce. It was fabulous, and easy to make. The sauce took about 20 minutes on high for the reduction; it thickened nicely. Except for the wine substitution for the port, I did not vary the recipe at all. I served it with a dinner salad, mashed potatoes and steamed green beans, paired with another Italian red (a vino Nobile). I shall be making it for Christmas dinner!
michuginah Posted: 12/25/09
Made this for Christmas dinner, the whole dinner only took an hour including sides and extra time for a bigger roast (.7 lbs equaled 10 extra minutes) and was delicious! I used red wine instead of port, the sauce was sooo easy and so delicious. My picky husband loved it. So easy, so good! I will definitely make this again.