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I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.
I guess I was expecting more from this dish. My husband and I are constantly trying to out do each other in the kitchen and this just didn't cut the 5 star quality that I was looking for.
I made this dish for Christmas Eve last year. The flavor was spectacular, but I will include some type of thickening agent next time as the sauce is on the thin side.
An excellent dish! It proved convenient as well for dinner with friends. I made it in the morning till the point before you put it in the oven. I kept it in the fridge and then, while we were ha...
This was good. We used an obscene amount of garlic (that's how things are done in my house) and also alot of pepper. I also went overboard with the mushrooms, which may have given it a stronger ...
It took a bite of work but it was one of the best beef dishes we have ever made.
After reading several expert reviews, I used 3/4 oz. dried porcini mushrooms in 2/3 cup water, thickened sauce with roux, omitted cube, vidalia onion, and a splash of cabernet. Had 1 1/2 " medal...
I substitued fresh chanterelle mushrooms and the flavor was incredible. Also, I used Elk tenderloin, which, in my opinion, is far superior to beef.
Very good. I found 15 minutes was not quite long enough in the oven and my meat was stil quite raw. I went 20 minutes but unless you like your beef still bleeding, I'd go as long as 30minutes ...
I thought this meal was REALLY good, simple, easy to follow, and worthy of beef tenderloin. LOVE the 'shrooms! Thanks for sharing such a delicious and simple recipe!
This beef recipe is delicious. My DH and I both loved it. I had 1 pound of beef tenderloin that I cut up into medallions myself. This is a cheaper way to go. I also only had 1/2 oz of dried porc...