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maine_diner
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. 01/27/09
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Karen
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. 12/25/08
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Courtney
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. 12/16/08
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Sunday Dish
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. 11/23/08
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from An Unknown Location
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. 11/17/08
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sanguine chef
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. 11/17/08
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