I've made this a couple of times now. Expensive but worth it for a special occasion. My market (New Seasons) does not typically carry beef tenderloins in 1 3/4 pound roasts. Tonight I used 2 beef "club steaks" that were 3/4 pound ea. Cooking time thus reduced to 15 minutes after searing and before resting. Great flavors. I like to use left overs for french dips later in the week. So good.
Outstanding! Had it for Christmas dinner!
This was one of the easiest and most delicious recipes for beef tenderloin I have ever prepared! My hubby was proud of me and our company REALLY appreciated it! (It cost me 1 month's allowance to purchase the meat!) It did however, take much longer than 26 minutes to achieve Medium Rare.
I made this with a "mock tenderloin" for an everyday meal. It was fabulous! Had to cook much longer because my husband does not like pink meat and maybe because it is a different cut? Oh, the meat was fabulous, didn't like the au jus.
It's pretty hard to mess up a good beef tenderloin, so I will give this recipe three stars based on that alone. However, the sauce is nothing special - tastes pretty much like onions in beef broth. We ended up just eating the meat on its own. I probably wouldn't make this again.
I made this for my kids and they ate the entire piece of meat - they just could not get enough. Even my picky teenage daughter loved this one. I am making the dish again for my in-laws 50th anniversary using a boneless rib roast. Will be serving with a gratin of leeks and oyster mushrooms.