Comments on: How to Make our Special Occasion-Worthy Roast Beef Tenderloin

By: SAGA

SAGA — Mon, 23 Jan 2023 00:50:24 +0000

Pure poison girls!!!! Yumm yumm. Thank you for the recipe and for the simplicity of the how to do it. I’m a fan now!!!!

By: PG S2

PG S2 — Mon, 23 Jan 2023 00:50:24 +0000

What am I missing? How do you reduce 4 cups of liquid to 4 cups after 10 to 15 minutes of boiling? The only liquid is 2 cups of red wine and 2 cups of stock.

By: Leighton Galleries

Leighton Galleries — Mon, 23 Jan 2023 00:50:24 +0000

Unimpressed with Natalie.

By: CX A340

CX A340 — Mon, 23 Jan 2023 00:50:24 +0000

QUESTION - what do you all think about following this recipe, but brushing the tenderloin with some oil and finishing on the grill?

I ask because this Christmas the in-laws are coming over for Christmas Eve dinner, and instead of a more traditional dish we have decided to serve beef tenderloin. But, the final headcount will be close to 20-25 people so besides having to put out some serious money on beef, I am wary about having to cook two whole tenderloins and finishing on the stove. So, I could prepare in the oven as in the recipe in the afternoon, allow the beef to rest, and then finish on the grill to get the crust?

Please let me know your thoughts, thank you in advance.

By: Cheryl Cosgrove

Cheryl Cosgrove — Mon, 23 Jan 2023 00:50:24 +0000

YUM!!!

By: Marshy Burrows

Marshy Burrows — Mon, 23 Jan 2023 00:50:24 +0000

This is a totally different way to cook tenderloin
I usually sear and roast at high heat

By: You Tube

You Tube — Mon, 23 Jan 2023 00:50:24 +0000

The head with the side muscle is the Chateaubriand! The middle section is the Fillet. Please correct yourself America's Test Kitchen!

By: Frank Davidson

Frank Davidson — Mon, 23 Jan 2023 00:50:24 +0000

Great job 👏 awesome information thanks 😊

By: Ruby Twilite

Ruby Twilite — Mon, 23 Jan 2023 00:50:24 +0000

I followed this exactly and used the recommended wine. The gravy was way too winey and sour. I added 1 extra tablespoon of tomato paste, soy sauce and a tsp of beef Better Than Bouillon but still sour tasting after reducing it down for 15min. A pinch of baking soda fixed that but next time I'll cut the wine down to one cup. Otherwise a delicious gravy.

By: Frank Scibana

Frank Scibana — Mon, 23 Jan 2023 00:50:24 +0000

Trying it today, Christmas Day, I hope I salted it right, thank you , I’ll let you know how it turned out, merry Christmas