Roasting a Bonein Short Loin of Beef
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11/22/2012
This recipe was delicious!! The tenderloin was cooked to perfection. The sauce was pretty good only the tenderloin would accept been succulent without the sauce as well.
02/27/2013
I've made this twice. The first time I followed it to a tee, except I screwed upwards and added a bit to much salt. The 2nd time, I made a couple of changes/additions, and it turned out to exist one of the best things I've ever tasted. I used red wine instead of the vinegar, used a picayune less tarragon, and I stirred in two-3oz of caprine animal cheese correct at the end. The caprine animal cheese totally changed the taste of the sauce from really good, to amazing! When doesn't goat cheese brand things amend? Thanks for a great recipe!
06/21/2013
A superb recipe, and my family unit would give it x stars if we could. Every bit I didn't accept some of the items I improvised :) I used a Topside Beef Roast, I couldn't find Taragon Vinegar, so used Red Wine instead. Also didn't take fresh Taragon then used approx. iii/4 tablespoon of dried Taragon. Everyone LOVED information technology. It was then tender and the sauce is excellent. This is a definite keeper. Thank you and so much for sharing information technology with the states.
04/06/2013
This roast is and then delicious. I followed the recipe to a T (as I always practice with Chef John'southward recipes) and it was and then elementary to make. The sauce was divine and my family likes a lot of sauce and so I doubled the sauce and it was PERFECT. Now I am just hoping Chef John tin post another recipe where I can get rid of the rest of these porcini'southward :)
01/28/2018
Chef John's method of cooking this cut of meat is awesome, and it really was fool proof. Just I gotta say, the flavors of the porcini mushrooms and the tarragon vinegar and tarragon really overpowered this dish. Adjacent time I'm going to substitute just regular mushrooms, add more chicken stock (instead of mushroom water), and use white wine in identify of the tarragon vinegar. At the cease I will add a fiddling bit of parsley as opposed to fresh tarragon. All that aside - the meat was perfect. My tenderloin was 2.8 pounds. I seared it for 5-vi minutes per side and had information technology in the oven for exactly 45 mins. My thermometer read 130 - the meat was perfectly rare but not majestic.
12/26/2012
Wow! This was amazing!! Admittedly as adept as you would go far a 5-star eating house. I followed the directions exactly. Had to get to a couple of grocery stores to find veal stock and tarragon vinegar, but I retrieve using all the recommended ingredients was primal. This was our Christmas dinner this year and anybody raved. Can't thank you plenty!
08/19/2014
I am considered a very good cook, but when I made this beautiful roast information technology surpassed anything else I've fabricated. My company was raving days afterward that they had never had beef every bit succulent or tender and this was. I also didn't have tarragon vinegar so used white whine vinegar and couldn't detect stale porchini mushrooms and then used a philharmonic of 3 kinds of mushrooms. I will notice the right ingredients next time. I had simply sharpened all my knives and felt like a professional butcher following instructions for trimming and tying the roast. Took the roast out at 128 degrees, allow it sit for forty minutes tented....true perfection. Thank you and then much Chef John!
09/14/2014
the roast was tender, just when I combined the cream with the vinegar and broth, it appeared the cream curdled, what did I do incorrect??
01/12/2013
FANTASTIC! season.
12/24/2014
I made this for our Christmas Eve meal. I followed the recipe exactly, except I fabricated more sauce than the recipe called for. My son-in-police force started to calculate how much we could sell this meal for! It was awesome. I substituted regular mushrooms for the porcini mushrooms. I also added Gravy Master to darken the sauce. This was without a dubiousness one of the all-time meals I have ever made. I used Chef John's mashed potato recipe, and served it with broiled Brussel sprouts. Thank you lot Chef John, you lot continue to amaze me and my family with your fantabulous recipes!
03/31/2013
Interesting recipe actually.....a fleck time consuming to set....I used balsamic vinegar instead of the tarragon vinegar because I could not find any in the grocery store. Sauce was excellent....the meat is a cute cut of meat but so expensive....we will try it with a unlike cut of meat and see how it turns out. Tenderloin is definitely great for special celebrations though. Quite proficient and it deserves 5 stars in my book.
11/21/2013
Recipe is like shooting fish in a barrel to follow and since tenderloin tin can exist expensive this is a not bad recipe to employ. I have prepared this several times for Christmas and Thanksgiving dinners and it is cooked to perfection! Anybody raved on the tenderloin and the sauce.
01/03/2014
This was wonderful. My family loved it. I watched the video first, which was very helpful. The tenderloin was merely like the video and the sauce was full of great flavour. By having the ingredients measured and prepare, everything went together hands. Except for the fresh tarragon, some of the sauce ingredients could be substituted with "like" items, without losing the bones flavoring. Volition include this in my favorite recipes. Will make once more and once more.
02/10/2014
I followed the directions EXACTLY. Wow, what a wonderful roast. I've never made any roast before and was so happy with how information technology turned out the very first time. This was our holiday main class, I'll be making this over again for special occasions!
eleven/x/2015
This recipe was amazing! I tried to adhere to Chef John's recipe with a few exceptions considering of availability. Beginning, since I cooked a lot of salary that morn I reserved the filtered grease from the bacon to sear the tenderloin. Next, since I couldn't easily get tarragon vinegar I used regular white wine vinegar. Also, no veal stock bachelor and then craven stock it was. Ane hitch for me was that the shallots did not deglaze my pan as the video suggests and so I added the vinegar merely before the shallots were done. I served this with roasted garlic mashed potatoes and Chef John's asparagus, ham and lemon. Even the kids gobbled this upwardly!
06/14/2014
This was amazing! Definitely will make information technology once more. I personally added a piffling too much table salt, but the tenderloin and sauce were and then good.
12/29/2018
I had a v.4 lb standing rib roast so I doubled everything. I also added 3oz of goat cheese at the very end to the sauce......omg......absolutely phenomenal! Hither r my changes only because I didn't have the stuff......definitely use a meat thermometer.....we like medium rare then I pulled it at 125 and permit it rest for 15 minutes under foil. Used white balsamic vinegar instead of tarragon vinegar, I used chichi stock instead of veal stock. Note.....I had a angus beef ribeye boneless roast, non a roast beef tenderloin. Just deviation is to leave information technology tied up until plating. Don't cutting string before plating.
11/25/2013
Amazing recipe, husband couldn't terminate raving virtually it!!!
11/22/2018
WOW! WOW WOW WOW!! I made this dish instead of the traditional Thanksgiving turkey and my whole family loved it. The meat came out a perfect rare/med rare. The sauce..... ohhhhhh so silky, rich, and delicious. The porcini mushrooms give it the most frail earthy flavour and I have always believed in the magic of shallots. I used craven stock since veal wasn't bachelor and it was nonetheless fantastic. This recipe is a keeper!
01/02/2016
I never tried cooking such an expensive roast because I didn't want to ruin it. This recipe and video was so piece of cake and the tenderloin turned out perfectly. I have made it the concluding three years for Christmas dinner. Delicious!!!!
04/14/2014
This recipe is unbelievably good. I've cooked it twice now and anybody raves about it. I used a white balsamic vinegar the start time and it was astonishing. The second fourth dimension I used a mix of cerise whine vinegar and cider vinegar and it was a chip too stiff of a flavor.
06/29/2014
This is a fabulous recipe. I've made it twice at present, the first time I didn't have the tarragon or tarragon vinegar so I substituted ruby wine and herbs de Provence, which is one of my favorite herb blends and it was so good. The second fourth dimension I decided to follow the recipe exactly and it was even better. The beef is so tender and it absorbs the flavour all the manner through the meat. I was curious as to the price so I made my grocery trip specifically to selection up the ingredients, which came to around $65 total. I will do this over again, probably for a special occasion meal.
ten/28/2016
some other chef John'due south masterpiece. this was so juicy so flavorful. Now on to the side by side recipe.
12/28/2013
While I did not follow this to the letter, the video on how to dress the beef was invaluable. So delicious!
02/09/2014
This dish, only put, is the most delicious thing I've ever eaten. I didn't have tarragon vinegar and substituted with balsamic, with fresh tarragon sautéed in before the roast went into the oven, and then added more tarragon in the stage that renders the sauce after the roast came out of the oven. I made some mascarpone mashed potatoes and the sauce with this roast was a perfect combination with the sweetness, creaminess of the potatoes.
12/26/2014
I made a few substitutions: a ribeye roast instead of a tenderloin, 10 oz of fresh chopped baby bella mushrooms instead of porchini and beef stock instead of veal stock. This came out perfect! I followed the cooking instructions and invested in a digital probe thermometer since I didn't want to ruin the roast. Will double the sauce next time since everyone loved it.
12/23/2015
I am a below average cook and I fabricated this for Christmas and information technology was WONDERFUL!!! And then helpful to have the video to watch. I had the roast trimmed and tied at the store where I bought it which was really helpful. Can't believe I made something so succulent, information technology really was non difficult at all.
12/25/2014
I made this for Christmas Eve dinner last dark and it was absolutely amazing. It might have a bit of hunting to find tarragon vinegar but if you can become it by all means do so. It adds a piquancy that blends perfectly with the shallots. The just matter I couldn't detect was veal stock, and so I used chicken stock instead. Chef John did the aforementioned thing in the video, which I encourage you lot to lookout man, likewise. Brand sure you don't overcook the roast. The recipe calls for roasting in the oven for 45 minutes, but I took mine out of the oven after 35 minutes and let it rest for 15 minutes; information technology was perfect. This is some other vivid recipe from Chef John and it'south easy to do, too. Definitely a special occasion dish due to the expense of the tenderloin roast but well worth the splurge. I cannot look to make this over again. Thanks Chef John - this was fantastic.
08/31/2013
I made this for Christmas dinner last yr and it was incredible! The meat was fork tender and the sauce added a very good season to the dish. I roasted Russian finger Potatoes nether the broiler with some EVOO and added them in afterward everything was done, just like the main photo. I followed the recipe to a T except the veal stock which I could not find so I used beef stock.
06/25/2020
This is amazing! I couldn't detect tarragon vinegar so I used red win vinegar and added dried tarragon. Volition definitely make this one again!
01/01/2019
I made it for New year'southward Eve for some friends. They raved well-nigh it! So tender! Best gravy e'er! I used spiced rice vinegar instead of tarragon vinegar and substituted stale shallots for fresh, and sour cream instead of heavy cream. The flavor was out of this world!
01/05/2018
I did not have tarragon vinegar so I put fresh tarragon into dry out sherry and let it sit while I prepared everything. It turned out great! I only wish there was more of the sauce...it was outstanding! Give thanks you for recipe...it is a keeper!
09/06/2018
Couldn't discover the tarragon vinegar at my local store and used red wine vinegar instead. Was very pleased with this recipe. Delicious.
01/17/2015
This is the first review I have ever posted. Made this last dark for a party of 6, using a three pound tenderloin. Followed the recipe exactly, though I did double the sauce recipe. As with all the other Chef John recipes I have tried, this was incredible. Everyone raved throughout the entire repast. Thank you lot, Chef John, and also appreciate your videos!
eleven/26/2014
This was awesome! I felt like truthful chef. One of the best things I accept ever made. Cheers for the video.
12/thirteen/2017
easy to follow turned out great, everyone loved information technology!
02/11/2018
My husband and I made this for Christmas. We live very rural with not also much pick of good grocery stores. Give thanks goodness for Amazon, we were able to get everything nosotros couldn't go locally. Tenderloin, nosotros were able to get from Costco. My married man watched the video and learned to trim the roast. This was one of the best things nosotros have e'er tasted. The sauce was spectacular. We fabricated no changes to recipe at all. We likewise served bernaise on the side. Try this, doubt if you volition regret it!!
12/26/2015
Amazing!! The beef was perfect, the sauce was incredible and we enjoyed every bite. This was our Christmas dinner and I couldn't be happier.
01/03/2014
I made this with a couple of substitutions as I could non observe the right mushrooms (used brown) or the veal stock (used chicken), and I too used balsamic vinegar. It nevertheless turned out really well. Side by side time I will find all the ingredients in advance, merely this recipe is definitely a winner.
01/01/2020
Very Good. Made it for New year's day's Eve. The technique to boring roast the meat worked beautifully. The result was tender, juicy and flavorful. I think the sear on the meat could be accomplished at a lower temp in less fourth dimension per side than the recipe recommends. I got more of a char on the lesser of the pan than a fond. Between the char and the tarragon, the sauce had a lot of bitter notes. Still tasted good, but not out of this globe. May accept been my fault for overcooking on the sear. It was a great repast, only the sauce did non alive upward to the meat on this single cook. At the expense of this meal, it is hard to recommend the experiment, but it was a tasty plate of food.
07/16/2020
Admittedly fabulous!!! We made it for our ceremony with mashed potatoes and oven roasted broccoli, and it was a delightful and festive meal.
02/27/2017
Like shooting fish in a barrel, somewhat forgiving (I was forced by i of my guests to over cook to medium well and it was still delicious). Agree, this is more than in the five to 10 star range. Why? Because it hits all the keys. It volition plow a poor piece of meat into a decent repast and with a bang-up piece of meat you have a restaurant quality meal. Add to that the ease and flexibility of the prep (I didn't have veal stock, no trouble - still peachy). Would recommend and brand again.
05/08/2017
Chef John, This was amazing!!!! Great savory flavor! And a lot easier to make than expected. Thank you for the inspiration, J
03/30/2020
Easy recipe....used regular mushrooms and craven stock
10/08/2018
I am not certain what happened but my cream curdled twice :( what went wrong? I was having a bad kitchen twenty-four hours! I ended up not making the sauce because I was non trying a 3rd time and cooked the beef as instructed. I should have tied my beef more but it was perfectly cooked.
10/13/2016
served at a dinner political party and had raving fans! Making again for a different group. Didn't change a affair.
12/thirty/2018
VERY easy recipe to follow and the mushroom sauce was fantabulous. The only thing we did not employ was the tarragon vinegar because we couldn't observe it at the shop. We followed another review and merely used the white wine vinegar. Love all of Chef John'south recipes!
xi/fifteen/2014
Dinner for xiv, fabricated two 4lb tenderloin. Perfection!! So moist and flavorful, the tarragon is the perfect bear upon.
12/31/2015
Information technology was absolutely as advertised...merely wonderful. Of class, I inverse things to accommodate the ingredients that I had, just everyone raved and the (few) leftovers were delicious too. We don't consume cherry-red meat frequently, but when we have beef tenderloin again, this is what I'll exercise. Thanks, Chef John!
01/02/2021
Made this without the mushrooms, but because I didn't have any and didn't desire to bulldoze 30 miles to boondocks to pick some up. Still tasted amazing! The cook time was perfect for a 4 lb roast. Excited to attempt information technology with mushrooms side by side time. Thank you Chef John for another amazing recipe!
05/19/2020
This was quite a striking. Not hard to make. I added a bit of flour to the gravy and added some red wine. I couldn't find any tarragon vinegar so but used white wine vinegar with tarragon soaking in it.
01/20/2019
Relatively simple and comes out perfect every time.
01/xviii/2014
This was such a great edition to my vacation bill of fare. I truly enjoyed as did my family this recipe. Thank you for sharing.
04/21/2014
Merely made this for Easter dinner; absolutely FANTASTIC! Chef John is the best. Go along them coming, Chef. I'll try anything you post.
08/06/2015
This is a nifty dish. I followed the directions as much every bit possible. Unfortunately the directions are poorly written. Even though the dinner turned out well, I'm not certain that it turned out the style John really intended information technology to be.
03/eleven/2018
This was admittedly delicious - give thanks you Chef John! I made this recipe for my husband last Dominicus and information technology was a huge hit. I doubled the sauce recipe based on proposition from other reviewers but ended up with far too much sauce. However, I bought another tenderloin roast for dinner tonight and so I can use up the extra sauce, really looking forward to roast tenderloin again tonight!
eleven/08/2017
I changed by and large everything and it turned out keen
10/20/2013
A lot of work but well worth it.
11/28/2018
Every 1 honey it ,volition exist making it again soon
05/26/2017
OMG!!! I made this last night and it was SPECTACULAR!! I'thou not surprised, though, being that this recipe came from chef John! My entire family unit loved information technology! My blood brother even said to "ok, spill... what restaurant did you order this from?" Thank you, Chef John and Allrecipes!
01/05/2014
My family just told me this was the best roast beefiness they've ever had! Fifty-fifty with numerous improvisations (I didn't have porcinis or tarragon on hand) it was so moist and the sauce SO flavorful and delish! Cheers so much for a wonderful Sunday night special!
04/09/2015
I changed this quite a chip for personal taste and what I had on hand, only it'south a peachy recipe and I'm sure it would be great equally written. I left out the mushrooms because I'one thousand not crazy near them. I used 1/2 an onion and 2 cloves garlic instead of shallots. No tarragon vinegar, then I sub'd a mixture of Balsamic vinegar and cerise wine. And I used Beefiness stock instead of the veal. It came out great! Done perfectly. We'll definitely make this again.
01/01/2015
New Years Eve dinner !!! Perfect!
07/31/2015
Have not fabricated this yet. My family unit does non similar mushrooms - what else can I use?
12/26/2018
This recipe is amazing! I just fabricated it for Christmas dinner today, and my whole family loved information technology! I am non the most experienced cook in the world, simply for the most part, I followed the recipe, and everyone at the tabular array raved nearly the tenderloin throughout dinner. It was spectacular, fifty-fifty cooked slightly longer than suggested since no one in my family likes rare or medium-rare meat. It was still and then tender and flavorful. I did substitute the veal stock for craven stock. Others who reviewed wondered why you lot wouldn't use beef stock, only I stuck with the chicken and it worked out VERY well. I was able to notice the tarragon vinegar, and I was glad that I did. I practice not agree that it was overpowering as one person said. I doubled the recipe for the gravy...I would advise this...information technology's so succulent. I did non, however, use a i/2 cup of the mushroom soaking water for the gravy, merely I added another 1/2 loving cup of the chicken stock. I didn't have anything to really strain it with and I thought it might make the mushrooms but a little too pronounced. Other than that, I'm pretty sure I went by the recipe. My cream did curdle a lilliputian. I thought that it might since someone else mentioned it and because the sauce is acidic with the vinegar. It forgot to read upwardly nigh this before I started, but afterward some reading this night it seems that maybe my heat was too high. I would try to lower the pan temperature at the end next time to meet what would happen. Nonetheless, I would HIGHLY recommend trying t
01/31/2019
I've made tenderloins for years, on the grill and in the oven. This one is a favorite b/c of the first-class ability to control the core temperature! I used fresh mushrooms and chicken stock, but love the tarragon! I also used a little corn starch to thicken the pan juices just a scosh!
03/29/2017
I made this roast according to the recipe. The crust was delicious and the roast had melt in your rima oris quality. This is another keeper.
12/24/2019
Excelemt
11/28/2014
Dandy season
01/01/2015
I made this beef tenderloin last night. All I tin say is "Oh my goodness!!". Everyone at the table talked about the repast all night long. This has such fabulous flavor. The merely sub I had to make was using craven stock versus veal stock as I couldn't find veal stock. All steps followed as written (step 3 should state to remove the beef to brand the sauce, and so add it back in step six) and all other ingredients used (no subs). You will not go incorrect making this. It is excellent! Bon appetit!
09/17/2018
Delicious. Paired with sauteed garlic and zucchini and mushroom risotto made the perfect meal.
02/06/2019
The entire family enjoyed information technology and ate everything!
12/28/2013
This is mouthwatering good, tender, juicy, and earthy! I did make alterations due to some items not beingness available and writing downward a wrong ingredient. Had to substitute beefiness stock in place of veal stock, Red vino vinegar in place of tarragon vinegar, 4lb tenderloin, and white onion with one tsp garlic pulverisation for the shallots just due to the fact that I wrote down chives instead of shallots for some reason! I also grilled this with hardwood charcoal at 350F for 50 minutes rather than roasting in the oven, then checked with an instant read thermometer (130/140 in 2 different places), volition make this again using the exact recipe.
12/06/2020
This was amazing! my new favourite recipe for a special occasion!
10/22/2018
The best filet mignon. If at that place were 10 stars, I would give this recipe ten stars. You actually want to follow this recipe carefully. The internal thermometer is a must.
12/26/2016
Some of the ingredients in this recipe can be hard to track down (tarragon vinegar), but it is well worth it. As everyone else has said, this is amazingly tender. I did find that my roast was by medium rare in 30 minutes (equally opposed to the 45 suggested in the instructions), and I practice have an oven thermometer, so just proceed in listen the size and shape of your tenderloin, every bit this will influence the cooking time besides. It was still wonderful, so as long as you have into account your specific cut of meat, this is a fantastic recipe.
11/04/2018
I made this tonight for my Grandma's 84th Altogether. We have no leftovers...and we all agree that this will be our Christmas dinner. Can't thank you enough for sharing this one! Fifty-fifty the pickiest eater had thirds.
01/09/2017
Excellent!! I substituted balsamic for tarragon and green onions for shallots. no milk or foam and so I thickened the sauce with flour as a roux. It was delish!
02/21/2019
No change & will make again next special occassion
01/06/2019
My family unit agreed that this was the best repast I always fabricated, and information technology was really very easy. I couldn't find tarragon vinegar, veal stock or the right kind of mushrooms, then I used ruby wine vinegar, beef stock and portabella mushrooms. I would like to try it the mode the chef fabricated information technology, but I really can't imagine information technology beingness better!
07/12/2016
This was easy to brand and a great care for to eat!
06/twenty/2019
Honestly cannot say enough well-nigh this recipe. Fantastic flavor and the meat was perfectly seasoned with the correct degree of "doneness". I did substitute rosemary for tarragon as I did not have admission to information technology either fresh or stale. May just try information technology with tarragon side by side time.
05/07/2016
Served this final nighttime for a birthday dinner. Absolutely wonderful. Followed the instructions as written. Anybody really loved it. The sauce was heavenly.
09/29/2016
Dandy recipe! Turned out perfect!
07/15/2017
Had guests last evening and I fabricated this recipe. It was a piffling time consuming simply I think information technology was because information technology was my commencement time making it and I followed the video to a "T". It wasn't' hard at all and next time I will take a better thought of how it flows. The meat came out perfect and tasted succulent. I used a top round and doubled the recipe...with 4 boys in the firm nosotros honey leftovers. As well I wasn't able to get percini mushrooms then I used shitake. Nevertheless, it was delish and I would definitely recommend it. (Information technology think the secret's in the vinegar. Lol.)
07/27/2018
Take intendance non to overdo the vinegar. A dry out white wine may actually work meliorate than the vinegar and I'll try that side by side time. It'southward definitely important to reduce the liquids by half, otherwise, it becomes a "mushroom soup" of thin broth. I did 3 whole tenderloins at in one case, though it's probably better not to or triple simply because there's just so much liquid. It then becomes logistically complex, time wise, to reduce, and get it all in the oven. Information technology worked out with persistence, and eventually, 16 guests enjoyed very delicious, tender roast beef tenderloin and lovely beef-porcini sauce with which to anoint their garlic mashed potatoes, to raving appreciation.
08/23/2012
I beloved the perfect timing and the video for a showtime timer. I elected to make a horseradish sauce so I wouldn't yet exist in the kitchen until the very end!
12/23/2016
Chef John you were on point with this recipe! It was then delicious I am making it again for Christmas day. This time I fabricated it for some friends for a individual Christmas dinner. Once again you were on bespeak everything was delicious thanks so much
01/02/2021
Made this recipe for New Years Dinner. I didn't accept tarragon vinegar and then I used apple tree cider vinegar instead. Instead of heavy cream, used 10% instead, still was fantastic. Will definitely brand once more. Cheers Chef John.
02/14/2021
Fabricated this for Christmas dinner and information technology was fantastic! The roast I bought in December was then big I froze half and am now making it for Valentine'due south twenty-four hours. I was thinking about trying a dissimilar recipe but this was so incredible that it'south making a echo appearance. Cheers for the recipe!
12/28/2020
We made this for Christmas Dinner and it was a major hit with the family! I accept no photo because information technology was all gone! This will be the main feature of our Christmas Dinner for years to come
01/31/2019
I didn't accept veal stock nor did I have the tarragon vinegar. Substituting with beef stock and red wine it still turned out to be a fabulous meal. My hubby was leery near cooking it this way but information technology was perfectly done. For me it took long than 45 minutes - and then using a thermometer was important. I'll practise it this way again and again!
01/05/2015
Delicious!! I would have used a little less salt in the sauce. Best to do a gustatory modality test when seasoning. Otherwise fabled recipe. Everybody loved it.
04/23/2019
replaced tarragon vinegar with white wine - everything else the aforementioned
09/05/2019
This was incredible! Used bone broth (considering my local butcher makes and bottles it and recommended it) , and I used Madeira wine considering I had it. Everything else was done to the letter and let me say, this was definitely restaurant quality. Roast was iii pounds and was roasted in a convection oven for 45 minutes and tented for 10. Turned out perfectly medium rare. My guests are nevertheless raving virtually information technology ii weeks later!!! I highly recommend this recipe.
09/23/2018
Nifty recipe, made it with some cheddar garlic mashed potatoes. Was gone in minutes.
11/04/2015
This dish is absolutely amazingly good. I at present make this for Christmas every year and it is always a hit. Definitely a dish that will impress company with.
02/04/2020
The best roast I have always made and I am 75
07/15/2019
No changes and will definitely make again. Great flavors!
Source: https://www.allrecipes.com/recipe/221962/roast-beef-tenderloin/
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