this was amazing. The sauce is good, although the shallots got a little too dark in my roasting pan so I had to pick out burnt ones. Next time I'd add more liquid in the pan or put the shallots in halfway so they don't burn. I cooked my tenderloin an extra 10-15 minutes til the thickest part registered 135 degrees. I think 145 is too cooked for us. this way the thicker parts were medium rare and the end pieces were well done.
This recipe was used for my best friend's 50th birthday. The most common word used by all was, "Succulent!".Read More
This is an easy to prepare, elegant, and terrific recipe! Very appropriate to serve for dinner parties and special occasions. We served this at a recent dinner party to rave reviews. The sauce makes it - dark, rich, and full of flavor. We did a short cut to prepare the beef tenderloin. After rubbing with olive oil, we sprinkled McCormick's CA-style garlic pepper over the beef. Make sure to watch your temperature when roasting as you can shoot past medium-rare quickly. Don't forget, the roast will continue to cook while resting out of the oven. We served with garlic mashed potatoes and green beans with toasted pecans. Enjoy!Read More