Shelly Long Recipe for Beef Tenderloin
Sort past: Nearly Helpful
Most Helpful About Positive Least Positive Newest
02/25/2002
Believe all these raving reviews. It really is that good! I made this for a dinner party of 15 people concluding night with a five 1/2 lb. tenderloin. I was worried about timing the preparation of the meat along with the other sidedishes, so I prepared some of this ahead of time. I roasted the shallots & boiled the wine/broth combination the day before and stored these in the fridge. And so I cooked the bacon a couple of hours ahead of time, set information technology bated to cool and allowed the pan it cooked in to sit down on the stovetop. I took the suggestion of a couple of other posters and put the wine/broth mix, the bacon & shallots into the blender to make a shine sauce. This was really wonderful! After roasting the tenderloin, I poured the smooth sauce into the same pan, whisked in the butter and flour and Voila! - an incredible tasting gravy to spoon over a moist & tender cut of meat. I did roast the tenderloin longer because many of my guests similar beefiness more well done. Fifty-fifty with that, it still could be cut with a fork. My married man and I tin't wait to effort this again with a more than medium rare piece of meat. I've tried many wonderful dishes from Allrecipes, but this one is the very best.
01/16/2003
I served this for xmas dinner. I was very nervous because I've never served beef tenderloin. Everything turned out perfect. One invitee called the side by side day and told me it was the best, most tender meat he and his wife always had. I had a 4.5 pound tenderloin instead of the two pounds that the recipe called for but I did NOT double the amount of the sauce. I still had leftoever sauce. (the sauce was wonderful on the garlic mashed potatoes which I prepared the night before...I likewise made a broccoli casserole I found on this site and prepared the night before, as well...just heated the side dishes 45 min. earlier serving time and they tasted great). I had six adults total and I had some leftovers of the tenderloin which is always meliorate to have more than enough. One male person guest must have had four slices of it...he raved nigh the repast. I made beef stew with the leftovers. I did take other suggestions and composite the shallots/salary/sauce ahead of fourth dimension. I fried the salary earlier in the day and kept the grease in the pan and left the pan in my cooled garage for the day, and heated it up when I was ready to brown the tenderloin. Make sure you practice some steps alee and so you're not spending all the fourth dimension in the kitchen while your guests are there. All I can say is...if y'all really want to impress someone...make this meal! But remember equally many steps alee every bit possible to save time! Expensive, but worth it for a special occasion!
12/26/2006
I made this for Christmas dinner this year & it was great. I bought a 5 lb. beefiness tenderloin from Costco, cutting it in one-half & froze the second half. I was serving 6 people & 2-1/2 lbs. was plenty. While I was roasting the shallots I also roasted 3 heads of garlic with the tops trimmed off, drizzled with olive oil & some salt. The garlic needs near fifteen minutes more than the shallots to get really tender. I roasted the meat equally directed but it took my piece closer to 45 min. to reach the desired med. rare temp. The sauce worked beautifully. I used ruby port. I added the chopped salary back to the sauce but opted to serve the shallots and roasted garlic adjacent to the sliced beef on a platter and then the kids(who don't like shallots) could enjoy the sauce on the garlic mashed potatoes. This was my start beefiness tenderloin and it was as so tender yous could cutting it with a butter knife & extremely flavorful. I saw some other reviewers recommend that you puree the sauce simply I recall that the texture of this sauce is intended to be somewhat thin and blending the shallots in would brand it thick and lumpy. I will definitely use this recipe when I melt the 2nd half! UPDATE: This sauce is my new favorite sauce recipe for any type of roasted beef. It's very simple and you don't even need the bacon or shallots. The terminal time I made it I used Zinfandel instead of Port. I used it for sliced tri-tip and information technology was incredible. It even reheats really well if you thin it just a bit with some water.
01/07/2004
The 1st time I made this was on 12/24/03 for 7 adults and 2 children. Everyone loved it! My 2 yr couldn't go enough. Using 7 1/2 lbs of meat I had abt 1/3 leftover. I read all the reviews & made some changes based on them. I made the sauce the day earlier & I was glad I did b/c it had time to flavor through. I used cabernat instead of port and added a ii TBLS of brown sugar to it. Definitely double the sauce. I tripled information technology & had just enough. DEFINITELY use every bit many shallots as the recipe calls for if not more, they are wonderful. They MAKE this recipe. I pureed half of the shallots after I had roasted them as others suggested and was happy with the outcome. I added some minced garlic to the sauce also. It was wonderful. I did NOT add any common salt. Be sure to allow your meat sit down 15 min after coming out of the oven (tented) then the juices tin can reabsorb. I served it w/ garlic roasted mashed potatoes & glazed carrots. I will defintely make it again EXACTLY as I made it this fourth dimension. Mushrooms would make a great addition for those who like them. If you don't want to spend the cash on the tenderloin, the sauce would be fantastic on just abt annihilation. I have made information technology many more times since then & it e'er turns out fantastic.
03/20/2002
Made this for a dinner party for x. Used a "prime" tenderloin that was stratosphereicly priced, but worth it for those special parties. I took the communication of other reviewers and served this with Jasmine rice to fully capture the sauce and a medley of steamed vegtables that were finished with "burnt" butter over the tiptop but before placing on the plate. I as well used beef goop with 50% less sodium. Much better with less common salt than my trial run with this receipe.
01/12/2001
This a wonderful recipe. I changed 2 things. I pulsed the roasted shallots in a blender for a few seconds then that the texture of the gravy was smoother and I fabricated the gravy in advance and added the drippings from the roasting pan when the meat came out of the oven
04/05/2006
This was fantastic! The recipe sounds difficult but don't let it scare yous. The first fourth dimension around it takes some time to gear up, just once you've familiarized yourself with the directions information technology's not hard at all! Also, while tenderloin is great, those of you on a budget can utilize whatsoever type of beef. Just permit the salt and spice mixture sit longer and then that information technology tenderizes.
10/04/2002
I just served this this night for a dinner party and it was THE HIT! My guests went crazy and said this was ameliorate than any fine restaurant. I splurged and went with a beautiful tenderloin and it was worth information technology. I served the filets with rice pilaf and roasted veggies. This is a major winner and a definite keeper! Oh, and I didn't accept port vino, so I used a non-alcoholic red wine and a bear upon of brown sugar and information technology was slap-up.
09/23/2003
This recipe was dandy! Everyone loved information technology. I also used red wine and brown sugar instead of port wine. I also put roasted mushrooms in it. I had a couple of people literally licking their plates! I will definitely brand this again.
02/25/2000
I prepared this dish for my friends on the millenium New year's day's Eve and everyone simply raved nigh it. They all thought I spent hours preparing it -- boy were they fooled. Information technology was actually very, very easy to make.
12/26/2006
I prepared this recipe for Christmas dinner for twenty-1 people; it was wonderful! Equally an inexperienced cook for such a large number of people, I was nervous. This recipe got RAVE reviews. I had (2) 6 lb. beef tenderloins, both of which I cut in half for easier handling. I kept had the oven at 375 degrees, merely cooked for nearly 45 minutes (rather than 25 minutes). All four pieces were in a roasting pan. They came out perfect. I had more than plenty sauce by starting with seven cans of low sodium beefiness goop. Using the allrecipes.com recipe scaling tool and by entering the # of servings, I found the ratios required for that much beef broth. There was one little trouble in scaling. Initially, I used the scaling tool to find the ratios for a 6 lb. roast. The recipe scaled for 18 people, merely 6 lbs of tenderloin would non exist enough meat for eighteen. Our group of 21 ate about ten lbs of tenderloin. Also, the tip on allrecipes.com regarding peeling the shallots was extremely helpful. Cut of the tips of the shallots, drop in boiling water for a minute, drain, so pare. This was very piece of cake, since I had to pare more than 3 lbs of shallots. I made all of this and the side dishes (see allrecipes' Baked Mashed Potatoes) the same mean solar day. I started cooking the three side dishes at eleven:00 am and we ate at v pm. Wonderful recipe; thank y'all Christine 50.!
eleven/01/2010
This turned out amazing. I followed the recipe pretty closely, but I made some minor adjustments. I used more than wine than chosen for and cooked the roast in a dutch oven with additional thyme and beefiness stock. Halfway through I tuckered the liquid into the wine/stock mixture and further reduced information technology. I also cut downward on the butter and used 5 slices of extra thick smoked salary instead of iii. My married man raved.. pare this with brussel sprouts sauteed in salary and red onion.. really practiced!
12/11/2010
Bouef Tenderloin is always a striking and east to melt. Although it is an expensive cutting it is the least flavourful and requires thoughtful preparatin and accompanying creation. If possible ask yur butcher in accelerate of your dinner supply a well anile cutting (21 days) and I reccomend that the roast should exist rested to room temperature in advance of cooking. Past all means rub in herbs (never spices) and avoid common salt to start, unless y'all tin can clinch a good not iodized sea salt, (such as Maldon) and fifty-fifty and then, sparingly. For a perfect sauce Instead of adding butter/flour, make a brown-roux in advance and add together to strained sauce. A chocolate-brown-roux is all the same flour and butter (or beefiness renderings) slowly cooked and so this nuty treat is added to the simmering sauc to provide a velvety smooth much flavoured rendition to a formal dinner table. This meal needs a starch and a good red Burgandy to terminate.
12/26/2010
Most tender, flavorful meal Ive ever fabricated and had! Guests were impressed. This is how i made things more simple: 1. roasted shallots night earlier. two. also made port/broth sauce night before. iii. put the shallots on the reduced port/goop sauce and kept on refrigerator overnight. (next day, twenty-four hour period to serve this meal): iv. fried bacon. add bacon on the sauce. let sit while i prepped the tenderloin. five. brown tenderloin, where bacon cooked. stick in oven. 6. strained the shallot/salary sauce. 7. deglazed the pan where i browned tenderloin with little port then poured sauce on it. simmer. 8. made roux on separate sauce pan. then added the sauce when the flour has browned.whisk remaining butter in it. ix. get the tenderloin after 30 min (perfect medium well.not as well pink nor bloody). permit it rest. slice so pour sauce over it.residual of sauce go on gravy boat. Serve and enjoy!
09/xiii/2009
I oft cook for large groups and am ever on the picket for recipes that are piece of cake to make in larger quantities as well as piece of cake to serve. This one is Splendid for big groups. Much has been said in other reviews about the difficulty of the sauce. Rubbish. Make the sauce a day or two alee of time. It volition keep nicely in the fridge and then just add a little water to reheat it. I chose not to puree my sauce as I liked the chunkiness. I also sauteed a mixture of dissimilar mushrooms and spooned them over the meat before topping with sauce. Remember that your roast will continue cooking fifty-fifty while resting after removing information technology from the oven, usually ten degrees or so, then plan ahead. Also, I forgot to use the tomato plant paste and I don't remember information technology was missed. The sauce is completely awesome and I volition definitely make this again.
08/26/2007
Almost delicious recipe. The gravy is devine. I'll probably never brand a tenderloin roast whatever other way. The first time I made information technology it turned out delicious, withal, I ruined a roasting pan trying to follow the directions :). I never tried to dark-brown annihilation in a roasting pan on superlative of the stove earlier and will never over again -- perchance it's different for gas stoves? My hubby had to open all the windows and doors to get the smoke out. The second time I made it I used a big skillet for the bacon and browning and and then trasferred it to a roasting pan. Thanks for such a great recipe.
06/ten/2007
I've never fabricated a premium roast or elaborate special-occasion repast, but later reading the reviews I decided to try this. Everyone raved nigh information technology, commenting after every bite about how good information technology was. It took time but wasn't hard at all, even equally a beginner. I followed the recipe but doubled the sauce as others recommended and was glad I did. I also agree that cooking the center to 125 degrees isn't enough for a med-rare ii-iii lb. tenderloin (I used a ii.v lb. cut that fed 5 large portions), and I believe in truthful med-rare meat with a warm red centre. Information technology actually worked to pull it out at 125, cut ii slices off each terminate, and put the rest dorsum in the oven for 10 min. Then it all concluded upwards med-rare, instead of a range of med-well to med-rare from the outsides in. I would've used more than thyme, and wouldn't add any salt, the sauce has enough from the broth/bacon, and this comes from someone who likes salt. I chopped the shallots afterwards roasting and diced the bacon into pocket-sized pieces so the sauce was thicker w/ little lumps instead of thin due west/ big lumps. I agree you should use all the shallots, they are wonderful! I served over garlic mashed potatoes (based on Slow Cooker Mashed Potatoes from here - astonishing!) w/garlic/olive oil-sauteed asparagus. I worried when the port-beef reduction reeked of vino, but it was balanced in the last sauce. I also worried when I tried a piece of the blistering meat and it tasted similar bacon, simply it was subtle at the end. Thanks for sharing, try it and bask!
05/19/2006
This was astonishing. An easy matter to prepare with it is rosemary potatoes -- information technology requires the same temperature on the oven. Basically, cut the corporeality of potatoes you desire into wedges, toss with oil, salt, pepper, and rosemary. Melt for xxx-40 minutes depending on how brown you like it. This detail dish, I found even amend the next day. We had lots of left overs, then I layered the slices with the sauce in a caserole dish. I heated it upward in the dish at 350 degrees the next day, and the sauce seeped fifty-fifty more than into the meat and it was amazingly tender.
02/17/2003
This is TOO FUNNY...I went to the store after work(Valentine's Solar day) and the few remaining shallots could have passed every bit raisins. I salvaged what I could. Beef tenderloin was "SOLD OUT" (I am starting time to sweat. I figured Anybody must be making this for their Valentine.) I substituted with pork tenderloin. I become home...the oven, only a year old, BREAKS DOWN. AHHHHH! I was adamant to maked this every bit the special dinner. I prepared ALL OF Information technology on the range top (pan roasting and other creative methods) and it was WONDERFUL. My Valentine was more than than impressed! MAKE THIS DISH. It IS VERY FORGIVING!
12/08/2010
Experience that the serving size is understated because this is truly a taste sensation. My v# roast fed 5 people with no leftovers. Yes anybody had 2nd helpings. Did not utilize whatever bacon and the sauce was perfect. A perfect tasty roast that is costly merely worth every penny for a special dinner!
12/25/2003
WOW! This is an incredible way to celebrate a special occasion. I made this entree for final night's Christmas Eve dinner. I doubled the recipe, used low-sodium beef broth, and added 8 oz. of sliced baby portabellos correct at the end of the gravy'southward cooking time. Information technology was a bit time consuming merely I did many steps in advance so I wouldn't have to spend the whole evening in the kitchen. The flavour is incredible and my guests absolutely raved. There wasn't a SCRAP leftover! I served the tenderloin with roasted garlic mashed potatoes, fresh rolls, a dark-green salad, and corn casserole. It was truly the best repast I think I've ever prepared, and I cook a lot! Thanks!!
12/25/2006
The reviews are spot-on. I made this for Christmas Eve dinner and everyone loved information technology. The sauce takes some try but was well worth information technology. To reduce the fourth dimension spent cooking while the guests were here I did several things the nighttime before. I cooked upward the bacon and refrigerated the grease overnight to sear the tenderloin in. I also reduced the the goop, port and love apple paste, and roasted the shallots and put them all in the refrigerator overnight. I took everything out nigh 45 minutes before cooking to let information technology come to room temperature (including the beef). To finish off the sauce I followed the recommendations and put information technology all in the blender before serving. I didn't quite make information technology smooth -- just got rid of the big shallot and bacon pieces. It was a very special meal, simply one that didn't require a lot of piece of work the 24-hour interval of -- perfect in my book. We had quite a scrap leftover, so subsequently in the week I cubed the beef, and put the gravy in a pan with some sliced carrots on medium for well-nigh 45 minutes. Boiled upwardly some egg noodles, and dropped the beef cubes in the sauce for a couple minutes. Information technology made a swell stroganoff and felt like the "leftovers" were a completely new repast. Fast too!
01/24/2011
The meat was tender merely that's considering it's $6 per pound tenderloin. The sauce was overrated. The shallots were yummy only I didn't like the port wine flavor at all. It was too overpowering. I cooked it downwards as stated and added it to the meat's drippings, only my drippings did non amount to much since it seemed to evaporate as it cooked. Mayhap covering the meat or adding some (more) broth to the drippings would have diluted the strong grape season of the wine. Next time I'll opt for regular au jus.
06/08/2006
This will be the fourth fourth dimension that I take made this recipe....and I keep perfecting the recipe each fourth dimension. This recipe is out of this world. I made it for my family on Sunday dark and and so was asked to make it again on Tuesday night for my fellow'south family. I propose doubling the sauce for some mashed potatoes or garlic bread for dipping. Instead of port I used Three Blind Moose (dearest that stuff) Cabernet vino. Will exercise this recipe for all the holidays as well. What a striking. I also suggest doing all the prep work (making the sauce, trimming the fat off the meat) beforehand if yous are having a dinner party. It is fourth dimension consuming.
01/23/2004
I made this for my boss who nosotros invited over for dinner. Although there are many different steps it was so easy and very impressive to the guests. The taste was fantastic! I followed the recommendation of cooking the broth and roasting the shallots the night before and another thing that the recipe doesn't mention is that you should tie upwardly your tenderloin so that it cooks evenly. This volition definitely be put in my recipe classics and I will be serving this once again presently.
05/05/2003
Wow, this was but wonderful. I substituted pork tenderloin for the beefiness and my family unit loved it. This recipe is a bit expensive and very labor intensive but absolutely worth information technology. Make sure to double the sauce because it is incredible. If possible it is worth information technology to double the entire recipe and freeze half for another repast (same corporeality of work for 2 meals). I suggest watching the shallots very closely while roasting, otherwise they may fire. I set the timer for thirty minutes and they ended up black so I had to ship my husband out to get more than. Thanks for this fantastic recipe.
09/24/2010
This sauce is a stand up alone masterpiece. Doesn't matter what you serve it with, you will ever get compliments. College Inn Sirloin Beef Stock totally rocks this recipe. It's already a flavorful stock but one time you reduce it, it's phenomenal! I could get on & on but I'm running out of "characters remaining". Oh yeah, the tenderloin was skilful too. LOL. :o) :o)
02/26/2003
This was excellent. I reduced the wine sauce the day earlier and let it sit refrigerated overnight. I added mushrooms to the roasted shallots and blended the whole sauce when consummate for a smoother texture. I couldn't find the size tenderloin roast I wanted (pocket-size) and then I bought iii thick tenderloin steaks and cooked them as instructed (to 140 degrees instead of 125, gave just the perfect amount of pink inside). I served this for Valentine's Twenty-four hour period dinner with my fellow, he was wowed. A nifty special occasion dinner and not difficult.
12/29/2008
I have to requite this v stars, only considering the end result is so delightful! It is and so wrong to make any sauce by adding uncooked flour to liquid, and that is the only change I made. I did not bleed off any drippings and added approximately 2-3 TBS of butter and 2-3 TBS of flour to the pan and cooked that for about 3-4 minutes, removed the pan from the rut, added the goop/wine mixture and simmered until done. Yummy!!
03/28/2005
This recipe is incredible. I made it for Easter dinner and my kids loved information technology and hubby said it was one of the best dishes he'd always had. He travels all over the globe and eats out at fancy restaurants a lot, then that is a huge compliment. I did not use a tenderloin roast, though. The smallest cut at the store was vi pounds and the price was as well loftier, so the butcher encouraged me to use the filet mignon steaks that are individually wrapped and injected with a solution for tenderness. I was leary of going that route, but it was succulent and less expensive, for basically the same cut of meat, not to mention the cooking time was shorter. I served the filets on a bed of garlic mashed potatoes, with a mandarin orange lettuce salad on the side. This recipe is incredible. Thank you lot!
12/29/2009
Fantastic recipe and very impressive with little work. I doubled the recipe to serve fifteen and followed the instructions as written. I used a 6 lb tenderloin but I cut it in half (wouldn't fit in my roasting pan) and causeless that the cooking time would be the aforementioned/similar for 2 three lb roasts as for one 2 lb roast. Male child was I off! Fortunately most of my guests were late, information technology took over an hour to melt to 155 degrees (perfect for my guests who prefer their meat medium). If yous cook to 125 as written, your meat will be pretty rare. The sauce was succulent, although it requred a little more than flour/water paste to thicken to my taste. As suggested, I roasted the shallots, cooked the salary (save the grease to brown your roast), and reduced the wine and goop a day ahead, all of which fabricated my life a lot easier the day of my party. My only suggestion is to know how long your size of roast volition take to cook, I was very embarrased by the filibuster. Also, become to a real butcher instead of the grocery. I got my tenderloin at $6.99 a pound, much more than affordable than the grocery and they will trim off the nasty silver skin and tie upwardly the skinny terminate to make a dainty, symmetrical roast. I ended upwardly with no leftover meat but plenty of leftover sauce, which I sent abode with a couple of my guests to utilise on their own roasts the next day.
11/12/2009
I didn't use the shallots as I could detect them ,but the sauce was the best I accept ever had. I used a 2000 cherry Italian dessert vino we accept had for years since it was Sunday and I couldn't buy port. This was fabulous as leftovers too! It took me over ii hours to reduce information technology only I would practise it again in a heartbeat! Served with roasted potatoes. I cant wait for an opportunity to make this once again.
01/19/2008
I had honestly never cooked a beefiness tenderloin only thought I'd try this. WOW! First of all, if you lot're short on time or money, don't do it! Just if y'all always accept a special occasion, this is the recipe to try. I doubled the shallots and sauce (as some reviewers had mentioned) and added some carrots. Used a two lb. tenderloin as stated in the recipe. I will say that cooking to 125 didn't quite practise it for me. I cooked to 140 and information technology was still pretty red. Also, the prep time of 15 minutes is fashion off! And then don't come home from work hoping to make this. Only boiling the vino mixture for 30 minutes takes care of that 15 minutes prep fourth dimension. BUT - The fourth dimension spent is worth it. This is only as good as anything you get in any restaurant. Make sure you follow the recipe. Don't employ red cooking wine - go for the Port (you're already spending a ton of coin so why not?). I served it with garlic smashed potatoes and a drinking glass of red wine. Creme Brulee would have been a perfect dessert. What a wonderful meal. A+ from me.
05/09/2006
I've made this dish several times over and have become known for making this dish. Instead of port, I apply cabernet. it was what I had on hand the start time and have been using it ever since. I too roast the shallots a little longer, to get the sugariness caramelization, which I find add a nice flavour. I've besides found that the reduction process takes a little longer than the recipe states. Make sure to add any salt LAST, considering the reduction volition intensify and concentrate the table salt in the dish. This is a wonderful recipe!
07/15/2003
Succulent. I practice concur with others that yous should get ahead and double or triple the recipe. Very, very time consuming so only make this when you accept a lot of costless time. Mine turned out a tad salty because I used beef granules to brand my broth. Next fourth dimension, I would reduce it.
10/01/2009
OMG!!! This was corking. I used some of the suggestions from other cooks and reduced my sauce downwards the day before. I did add the roasted garlic forth with the shallots because I like garlic. The only other affair I added was a dash of cinnamon. I know it sounds crazy merely I have a recipe that has been handed down from my grandmother for a sauce like to this and it calls for a nuance of information technology. I also seasoned my meat the night before and wrapped it upward and put it in the fridge until about an hr before cooking. This will now be our dinner for special occasions! I am even planning on education my son to cook it to impress a special someone. Thanks soooo very much for sharing. Your recipe may play a role in my future grandkids!!!
12/20/2007
Wonderful! fabricated this last yr for xmas dinner, programme to exercise the same this year. Bought a 5lb Beefiness Tenderloin at Sam's society and had married man trimed it to 3 & two lb sections. The only matter I alter is not to add whatsoever additional common salt. It is perfect. Don't blend the sauce! Information technology is a sauce not a gravy, perfect as is. I serve this with crock pot garlic smashed potatoes from some other site, asparagras or grean beans and Beautiful Salad also from this site. My whole family raves about this meal.
08/28/2002
WOW! This was great. I used a cheaper cutting of meat to brand a roast beefiness just followd aforementioned directions. The sauce is incredible. I left the shallots in the sauce (without blending them as some suggested) because they were so sweet & yummy & attractive. Think some musrooms would exist a groovy add-on. If you are on a upkeep (and who isn't) this recipe can exist modified & still very delicious!
05/29/2006
The sauce was absolutely incredible and definitely worth the time information technology took to get in. The recipe was very easy to follow and the results are incredible. Excellent! I wish I could give it more stars. I didn't use a whole tenderloin since it was simply my husband and my 3-yr-old daughter. I made 2 tenderloin steaks and it was fabulous. A give-and-take to the wise, I also fabricated a mistake when ownership the shallots. I forgot that they're role of the onion/garlic family and never checked at the store to see if they were fresh, so make sure you don't run into the same problem I had. Iii of the shallots that I bought were starting to spoil - they were mushy and were starting to olfactory property funky. Fortunately, I had purchased 2 bags of shallots and had enough to make the sauce. I just carefully picked through the shallots and discarded the pieces that were starting to go bad. Adjacent time I won't brand that error. This recipe volition definitely be used once more and again, and I tin can't wait to share it with company and "wow" them.
12/23/2002
Silky shine meat, wonderful flavor, beautiful presentation. The sauce is a wonderful complement to the meat, enhancing it without overpowering it. Be careful about calculation salt to the sauce, still. I didn't add common salt and I did non use cooking wine (used the real thing). If I had used cooking wine (which has salt in it), and had added salt earlier tasting the sauce, the sauce would take been far too salty. I think there was sufficient table salt in the canned broth I used, especially after having reduced it. Anyhow, everyone loved it, fifty-fifty my xv calendar month old girl who otherwise won't eat meat!
09/04/2010
This was an AMAZING recipe!!! I accept never attempted making beefiness tenderloin before, I thought it to be also challenging for me. Well, this recipe was easy to follow and it tasted similar nosotros were eating a 5 star restauraunt repast in our own home!! The port wine sauce with the shallots (which I have never cooked before-and they are astonishing) was so unbelievably tasteful!! I sauteed mushrooms seperate, and added them after the sauce was done cooking-which gave it a little actress body to the sauce (and we LOVE mushrooms with our steak) :o) To sum it upwards, this recipe was SPECTACULAR!!!
02/26/2009
First-class! This is truly delicious as written. With the price of tenderloin it pays to choose a recipe carefully. This one should not disappoint. We happen to similar meat a fiddling more than done so we melt it a scrap longer but that is purely personal preference.
10/fifteen/2001
Can't say plenty about this recipe. My guinea pigs (Male parent in law,husband, 3 teens)idea they died and went to heaven. When you lot commencement with a great cut of beef your fashion ahead of the game. I made the sauce with 50%Port and 50% good Cabernet Sauvignon, thinking the port may be also sweet. I aso served this with some puff pastry (the ones w/ the tops in the frozen nutrient department of your grocery). I omitted the 3 tbs of butter into the sauce but added 1 tblspoon. Reduced the sauce, and roasted the shallots in the morn. Husband loved information technology with the watercress, and looks lovely on the plate. "Tenderloin" IS expensive.. but the same cost equally "Chinese take out" (that couldn't be one-half as good). Worth the expense, the fourth dimension and effort...Cheers for a very like shooting fish in a barrel and special recipe, and makes the cook wait similar a Julia Child.
02/21/2007
Fabled and far easier to put on the table than you would recall. I prepared the win/port sauce the night before and roasted the shallots in the morning. I added quartered mushrooms to the shallots just because mushrooms go so well with beefiness. Upon the recommendation of others, I pureed half of the sauce in the blender and mixed it dorsum in with the other half to give it some body and depth. Do splurge on a good slice of tenderloin if you are going to brand this. A "cheap" supermarket one volition but toughen and ruin all your hardwork. Find a good butcher and get their help selecting a skillful quality i that will be worth your time and try to brand.
03/27/2003
It is quite good and definitely a special occasion dish considering of the expense. The sauce is delicious and I ever make a double batch because it tastes so skillful on everything...non but the meat! I have even fabricated it on it'south own as a steak sauce without the shallots.....always a hit!
11/23/2007
Served for a not-traditional Thanksgiving and was fabulous. Added 2 sliced portobello mushroom caps to the shallots while roasting, and then pureed the shallot/mushroom/bacon mixture. Also made a rub from kosher salt/pepper/minced garlic/thyme and rosemary, for the roast, before searing it.
08/16/2000
Outstanding recipe! I love my filet simply plain, just this sauce and recipe take naught from the meat, simply add to it. It was part of the BEST meal I have ever fabricated, and I highly recommend it. I actually did the long parts of the sauce in the afternoon, then did the last minute 'making it gravy' at the end, and it worked fine. I served it with some roasted garlic/rosemary/wine potatoes, and some pencil-sparse asparagus, and the guests simply raved. And I'm not a neat melt, and this was awesome!
02/sixteen/2011
WOW! I made this for a special dinner with our neighbours and it was a Big striking! I will make this again often!
12/06/2010
we fifty-fifty messed upwardly the recipe and it turned out delicious! didn't have the love apple paste and roasting rack, but my boyfriend couldn't get plenty!
12/26/2002
This is a great dish! I doubled this for a family get together, and every bit was gone! Only it does take more than time then the recipie calls for; I gave myself about 2 and one-half hours and information technology was washed right on time. I practise recomend marinating for about an hour in red wine before cooking. It gives information technology that actress bear on, it volition absolutly melt in your oral fissure! Well worth every penny!!
12/26/2010
This was AWESOME! Nonstop rave reviews all night about this. I 4x the recipe because I made a vii.75lb roast so my cooking times were longer. I cooked it in the oven for 1 hr @ 375 then took it out and "tented " information technology with foil while I fabricated the sauce then added it back to the oven in the sauce on my "continue warm" temp until everything else was done. Information technology turned out perfect. Cheers for sharing this recipe and Thanks to Abapplez from the Recipe Buzz for recommending information technology.
12/12/2010
This is my start review. I registered just so that i could say how incredible this dish was. My mother inlaw and I set the fume alarm off twice cooking this but it was well worth it. I followed the recipe exactly and it was past far the the virtually tender flavorful cut of beef we had ever had. Everyone went on and on about how amazing it was. My only discussion of caution would be to know what y'all are well-nigh to spend at the grocery store. I had to get to 3 stores before i institute a kroger that had beef tenderloin in stock. I asked them to cut 3lbs and it came to about $70! After the I got over the initial shock, though i have to admit it was well worth it. Truly an astonishing dinner, everyone loved it.
10/17/2010
Oh man...that shallot sauce! Amazing! Regarding the cost: we used an eye of round cut. The 2lb roast (organic, grass fed) was simply under $15, and though tenderloin would take of course been better, information technology made for a nice roast. Shallots were virtually $4 for three/four lb, and we used a dainty Pinot Noir considering we had it already. And so, assuming you have basic pantry staples and a bottle of red laying around, you lot can brand the roast for under $20 with a slightly lower cut of meat. Cooked the roast for 25 minutes on the nose, which resulted in a medium rare roast clocking in at just nether 130 degrees. Didn't bother with the bacon step, which saved time...I don't recall the end event was lacking at all for information technology. Why on earth anyone would puree the sauce is beyond me. The little shallot nuggets are the all-time role. (note: the shallots I institute were enormous, and then nosotros cut them into approx. 1.5in pieces before roasting) All in all, I think the cost and time concerns are somewhat overstated. Make the reduction while you roast the shallots (which did take about 40 minutes to really caramelize), and the whole matter comes together in just over an hour. Non necessarily a weeknight repast, but not unreasonable for the weekend, and the event is really a showstopper...ideal for visitor. Served with light-green beans and Pioneer Adult female'south "crash hot potatoes". A memorable, eatery-quality meal!
eleven/22/2010
I made this with a less expensive cut of meat, and increased the recipe to accomodate a 3.5lb roast (notwithstanding ended upward with 6 servings). I followed the recipe and ingredients most exactly. I blended the sauce to brand it smooth as other reviewers suggested, and was pleased with it. The flavor of the sauce was very good, and 5 slices of bacon created just the right amount of fat to dark-brown the roast. Nosotros used the sauce over noodles, and would have liked it thicker. Had a lot of sauce left over. Next time I'll either thicken or reduce the sauce, and perhaps cook the meat in a tedious cooker instead of the oven. Too, the shallots took fashion longer than 30 minutes to roast - at least an hour.
07/29/2011
This recipe will make 1 of the best dinners you'll ever accept. Double the gravy, you won't regret information technology.
02/14/2002
OH-MY-GOD. This sauce was to die for. Well, well worth the little bit of effort it took. I just wanted to have a spoon and eat information technology that fashion. This was OUTSTANDING!!!
08/06/2010
This recipe was fantastic. As a more economic culling, I substituted the Beef Tenderloin for two.15 lb cut of chuck roast. I followed the recipe as written, except for the cooking fourth dimension. I altered the cooking time to 325 as suggested by a separate roast recipe. I cooked the beef roughly one hour, until the thermometer read 160. The result was a nice warm, pink center...maybe just under medium. I served this with honey ginger carrots and mashed potatoes. Fantastic recipe, thanks for sharing!
01/22/2002
I thought this was a fabulous dinner, although it was rather expensive. I institute it a flake salty as well, I will omit the salary next time. I also cooked the beef to 170 degrees. (we don't like rare) Which I idea it would possibly toughen the beef, to our surprise it was very tender and juicy. Side dishes were broiled califlower in olive oil, fantabulous and rice. Overall this is definately a in one case a year type recipe, rather plush.
02/14/2011
I fabricated this for Christmas dinner, and once again for Valentine's Twenty-four hours. Information technology is and so succulent! It takes a long time (took me near 2 hours busy in the kitchen to melt the full meal), just is sooooo good. Definitely a perfect special-occassion repast.
02/13/2011
Groovy Recipe! Information technology was not as bad as I thought. I had a hard time finding Beef Tenderloin and so I use Petite Beef Shoulder Tender instead. My appointment loved it! I merely have a few proffer. If you lot are cooking for two. Use 1 tin can of beefiness broth and a half of loving cup of wine. I fabricated red potatoes and asparagus. My Date love the sauce so much he utilise the leftover suace for his potatoes and his asparagus. I volition brand this recipes once again! Thanks you for sharing.
01/23/2011
I fabricated this for Christmas dinner and it was wonderful. I had to omit the salary due to a relatives allergies only information technology was however great. Thanks.
02/17/2011
Restaurant Quality for certain. I didn't have port wine but used marsala wine and it even so was actually adept. Also substituted mock tender steak for the beef tenderloin roast and after cooking down the wine/gravy mixture and searing the meat, I put it all in the crockpot for faster easier cooking. This was awesome. This is a must have recipe that will really impress your family.
xi/12/2010
Used 2 two lb Tri-Tip roasts trimmed. Absolutely wonderful! Used 450 degree heat to spead up shallot roasting time since they were non browning at lower rut. Used red dinner vino. Will make again for Christmas Dinner. Double the sauce it's slap-up the side by side day if in that location is whatever left.
xi/21/2010
Succulent. I made this for my parent's 30th wedding anniversary and it was a hit! I tripled the corporeality of meat and only doubled the sauce portion. There was plenty of sauce to go around. The only affair I did differently was subbed cabernet for the port because I forgot to buy it... (I added 2T brown carbohydrate per cup of wine to brand up for the sweetness of the port). I will definitely brand this one once more.
12/16/2007
I have to say wow. It is not likewise often I stumble on a recipe this good. I love information technology when I do. Every bit a melt and a critic. I made this with cooking wine which I tin can encounter how it volition be better with regular wine. Almost likewise salty with the cooking vino. I made this with roasted potatoes and carrots which was great with the sauce. Cooked these separately since the cooking time is longer. Also I wish I would take fabricated rolls with this. Would have been great to sop up the rest of the juice. And the beef is more spendy simply well worth information technology. Definatly restruant quality. Thanks!!!!!
08/09/2010
Prepared this for my wife and she said information technology is 1 of the all-time tasting meals she has e'er had. Cooked the tenderloin roast about 45 minutes to 155 degrees internally considering she likes her beef cuts medium. I prepared this along with the Roasted Garlic Mashed Potatoes and the Balsamic Glazed Carrots found on this website. What a wonderful meal.
12/24/2003
This sauce is the all-time thing I have e'er tasted! Expensive and fourth dimension consuiming- but rather like shooting fish in a barrel and worth every penny and minute! I followed the proposition and fabricated the sauce the solar day earlier. This actually helps in cut prep time the day yous programme to serve the meal. I near followed the recipe exaclty. I chopped up my shallots earlier roasting them. I as well followed the suggestion to puree the sauce. This did NOT plow out similar I expected. I pureed almost i/2 of information technology and then mixed information technology with the original. It even so taseted delicious... but it lost its beautiful apprearnce. It concluded upward looking like baby mush to me. I ended up making another 1/two batch of the liquid to add into the "mush". It fabricated it await a piddling bit better. the only "bad" matter about his recipe is that now I am going to want all of my meat to gustatory modality this mode!
08/04/2011
The flop.
01/31/2011
I made this for the offset time this week and followed the recipe to the letter. All I can say is, "Wow." And so much flavor, definitely worth the extra steps in making the sauce. I served information technology with roasted potatoes flavored with butter and fresh Rosemary and grilled red peppers. I can't wait to make information technology again.
05/07/2003
my fiancee who is a steak critic, really loved this recipe. He said it tasted similar a resteraunt dish! It is a lilliputian much to accept all the time only it is great for special occasions!
01/06/2011
Tenderloin is the best cut of beef to begin with but with the addition of the roasted shallots...information technology was fifty-fifty better. bang-up recipe and a existent pleasure at this by Christmas
08/02/2011
Worth all the work. And so seriously good, got rave reviews from the family :)
02/fourteen/2011
This was expert simply I tin't rave on and on nigh information technology. I've had other meals that were just as practiced and were non as much work.
06/06/2008
I fabricated this for my dad's birthday and it got really rave reviews. Yeah, the cutting of meat is expensive, but actually well worth it. I wouldn't change the recipe itself at all, just perchance tweak a technique here or at that place. I didn't think the sauce needed to exist made ahead of time equally others suggested; being well prepared takes care of this. And definitely do *non* alloy the sauce altogether...the nuggets of shallots and bacon are really what makes it. Thanks very much for the recipe!--It was terrific!
01/30/2012
This was absolutely amazing. The sauce was incredible, both my kids went to boondocks on information technology and ate every bite and my boyfriend loved it. I haven't cooked for him earlier since this is a semi new relationship but he said it was not bad and is now wondering if every meal I make volition be this good. Thank you so much for the recipe. Information technology will be one I will make again and again.
02/22/2009
I had to brand a few subs., with what I had on manus. [We were getting alot of snowfall, I didn't want to leave in information technology.] Anyway, I didn't have shallots and so I used a small onion. I didn't have Port wine, I used Marsala vino. The sauce was sooo good. Mine was a little thick side, but the more I ate information technology the better it tasted. I used a hand blender to endeavor to get a smooth sauce. I just might get out it just the fashion it is next time [with the proper ingredients] and might throw some fresh mushrooms in it. I could see making the sauce even if your broiling some steaks, with he drippings left in the pan. Brand most of the sauce ahead of fourth dimension, and so add the juices from your steak to it. Thank you for a lovely dish.
eleven/08/2002
Admittedly astonishing! My married man was raving for days about how wonderful this beef is, particularly the sauce. Next I'll be making it for my in-laws -- yeah, it'due south that good! I didn't take any port on manus, so I used ruby-red wine with some brown saccharide. I also cutting the shallots a bit smaller than the recipe called for, since I adopt smaller lumps in the sauce. As others have mentioned, yous could utilize a blender or food processor to remove the lumps entirely if you have picky eaters.
03/29/2011
The beef tenderloin was such a delicious cut for this recipe! My husband LOVED the sauce. He's asked that I make this every yr for Christmas. I took others suggestions and paired this with jasmine rice and information technology was perfect together!
12/26/2007
Made this for Christmas dinner, it was supurb! My dad is such a picky eater, and he was the first one to speak up on how much he liked the shallot sauce. Everyone loved information technology. The meat is expensive, but it is well worth information technology for a special occasion. I printed the recipe for 6 people; I used a 5 lb. tenderloin, so I doubled all other ingredients and had plenty of sauce left over. Information technology is fourth dimension consuming to make the sauce, and so I am glad I had prepared the shallots and reduced the port/beef broth prior to my guests arriving. I cooked it to about 145, and allow it sit. It was perfect for us, as it gave us some medium rare, and some medium. My mom asked for the recipe, she plans to make the sauce and serve it with other cuts of meat. Absolutely wonderful! Volition brand this over again.
12/15/2008
For more tender meat I would melt it at a lower temperature. Subsequently the meat has browned, then let it sit at room temperature for about 20 minutes. After the meat has rested put it into a 250 degree oven and allow the internal temp reach 135 - 140. Then tent with foil and let information technology rest once again for 20 minutes earlier serving. This method takes longer only is worth the wait.
10/02/2006
Very tasty, and the cooking instructions seem just right. Ane discussion of caution: I bought ii pounds of organic grass fed tenderloin and paid 50 dollars! The meat was astonishing, but my wallet is wimpering.
03/12/2006
The all-time beef recipe I have ever eaten!! I doubled the sauce which I highly recommend. I followed the recipe exactly except I used a reddish wine instead of port because that's what was available. The flavors were rich and exquisite. This volition definitely impress dinner guests. Information technology did have a scrap of time to prepare merely information technology wasn't too bad. I commonly measure out everything in the starting time and clean up as I get. This recipe is truly astonishing and worth all the effort.
02/22/2008
Potentially restaurant quality. I was initially disappointed the first time I made this. The sauce really needs to be thin like au jus to enhance the meat properly. Thickening or blending it overpowers a cute and tender cut of meat total of it'southward own season. Leave the thickening for a cheaper cutting of meat which needs the assistance. Afterward tenting your roast and assuasive it to residuum, slice and place on a large serving platter, spoon the sauce over and allow to sit for an additional 5 minutes before serving. The meat will exist infused with a wonderful flavor instead of being overpowered past such a rich thick sauce. You tin can substitue any reddish wine to mellow the sauce a picayune. I serve with garlic and dill roasted ruby potatoes and steamed asparagus. Recipe is easy and well suited for beginner to avant-garde cooks.
01/04/2001
I fabricated this dish for my father'due south birthday political party. Everyone was stunned I'd try such an elaborate dish for the offset fourth dimension for a dinner political party of 12. It was delicious.
01/04/2012
The best Christmas meat I have ever made! I have been telling everyone about this recipe! I volition definitely make over again!!!
05/14/2007
OUT OF THIS WORLD!!! I don't consume or cook red meat, so the fact that my guests raved (for weeks) about this recipe-despite my lack of experience-actually says a lot. I followed the communication of other reviewers and doubled the sauce, which was a good idea becuase there was maybe a tablespoon left when dinner was over. Also, I omitted the bacon and drippings simply added some sliced portobello mushrooms. Volition DEFINITELY brand again.
09/04/2006
My father and I have at present concurred -- this is THE BEST Repast I have ever fabricated!!! (And I'm a skillful cook!)
02/08/2011
Good for a special occasion. Very pricey!
02/13/2011
Swell recipe, 1 to add to my recipe box.
02/12/2011
Absolutley love the sauce in this recipe. I made it for New Years and anybody loved it. Making information technology for the wife for 5-Day.
05/13/2012
Not an easy recipe for a novice cook.
12/fourteen/2008
Made this for a pocket-sized dinner party and information technology was really skillful. I used i Tablespoon of fresh thyme instead of the dried. Like others I blended the broth, shallots & bacon before adding to the pan. Yet, this made the sauce thicker than I wanted. I will continue to blend, but volition decrease the amount of flour to keep the sauce a scrap thinner. Served with maple bacon brussels sprouts & mashed potatoes. Compliments all around. UPDATE: I made this again only I didn't blend the sauce - much, much better. Don't blend the sauce! Information technology tastes then much ameliorate with the pieces of shallot & bacon. I only cut the shallots up a little and it was delicious. Second Update: I make this every year effectually the holidays. This twelvemonth I decided to just apply my cast iron skillet for the whole thing, works like a amuse and saves dirtying up an extra pan. I cooked the bacon, seared the meat, cooked in the oven so made the sauce all in the cast iron. Delish!
09/07/2008
Delicious! With coin being tight, I fabricated it with a relatively cheap choice circular...and fifty-fifty managed to overcook information technology a bit. I besides made information technology with merely a cheap ruddy vino. The recipe was very forgiving! For those who were saying this meal is pricey, you tin can make a cheaper version that is nonetheless VERY tasty. For the next special occasion I program to brand this using they pricey ingredients, but would have no issues making this on a more frequent basis.
08/07/2011
the sause was excellent...instead of beefiness i used pork tenderloin, its easier on the wallet, but followed the recipe and we loved it, will make again!!!
12/27/2007
How fantastic! I made the recipe every bit given but did go out out the bacon. I seared the beefiness in olive oil. I thought roasted veggies would exist a wonderful addition. I roasted them in the same pan I roasted the shallots in so there was a mild shallot season to them. The side by side time I retrieve I would carve up the tenderloin in half and roast half of it a little longer since it was very rare. I did a ix lb. cutting and doubled the roasting fourth dimension merely it was still rare but near delicious. The shallot sauce was incredible! I can't wait until I go far again. Everyone agreed it was fantastic. We rotate Christmas Eve with my brother and sis-in-police force. My sister-in-law is already wondering what she can do to top this side by side twelvemonth. There's nothing left. This is the best!!!
02/09/2010
Admittedly Awesome. A must endeavor was very piece of cake, and just a discussion of advice if you are going to double the recipe you most definitely do not need to double the gravy I still have a half a gallon left
04/16/2006
This recipe was fabled!!! I also used a proficient reddish wine instead of the port and besides doubled the bacon for more bacon/smokey flavor. You can as well substitute carmalized onions if you don't take shallots on mitt. This was a surefire striking with my family!!
06/05/2011
This was by far the best thing I've e'er made. I took others advice and blended the sauce mixture, other than that made every bit written. My husband was more than than impressed and so was I! Thanks for posting!
04/05/2006
What tin I possibly write that hasn't already been expressed in the reviews below?! You MUST MUST MUST (!!) try this amazing recipe.
chamberlaincoth1990.blogspot.com
Source: https://www.allrecipes.com/recipe/14606/beef-tenderloin-with-roasted-shallots/
0 Response to "Shelly Long Recipe for Beef Tenderloin"
Post a Comment