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Here’s how the rating system works:
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| Center Cut Tenderloin Roast Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Tender is the Loin 2 Overall User Rating:  |
Medium Rare Extroardinaire
12/26/2006 at 08:13am
User: Lester from Howell, MI User Rating:
I tried this fantastic receipe for the first time on Chistmas. WOW. Even my Mother-in-Law was impressed. So simple yet the results were amazing. I had many requests for a repeat performance. Thanks Alton.(I think)
Delicious...
11/04/2007 at 12:05pm
User: DUNCAN from Greendale, WI User Rating:
'nuf said!
Happiness
10/26/2006 at 05:28pm
User: Matthew from Sunnyvale, CA User Rating:
This technique pretty much guarantees that from edge to edge, the tenderloin will be perfectly medium rare. If you're using a bigger cut, say something in the two to three pound range, it'll take more like 40 minutes to an hour in the oven before the center reaches 135 to 140. Also, a probe attached to an outside the oven display is extremely helpful so that you know when it's done.
Sophistication made simple
08/22/2007 at 04:02pm
User: Anonymous User Rating:
This recipe is so simple. Really makes you look like you khow what you're doing!
Medium Rare at its finest
06/30/2006 at 01:56am
User: Todd from Cypress, TX User Rating:
I thought thius method of preparing the meat made an incredibly tender meat with a maximum amount of area prepared at the medium rare temperature. Thanks
Perfection
06/17/2006 at 10:52pm
User: Ed from Hoffman Estates, IL User Rating:
I did the whole Costco pismo thing just like in the show and had a 20oz center cut to work with for this recipe. Instead of a grill pan, I threw it on the grill to do the searing. Followed the rest of the recipe faithfully. Served with a bernaise sauce and it was tremendous. As he explains in the show the resting after searing and the low temperture roasting are necessary to get that thin layer of medium-well on the outside while the rest is a perfect medium rare throughout.
SOOOO Tender!!!
06/07/2008 at 07:46pm
User: Christine from CUMMING, GA User Rating:
If you like it medium rare, this is an awesome recipe. Some of the most tender meat I have ever eaten.
Yum
06/04/2007 at 09:03pm
User: Cynthia from Folsom, CA User Rating:
It's a little time consuming, but well worth the effort. I especially liked that when it was finished, it looked just like it did on TV.
Great but VERY salty.
06/03/2007 at 05:48pm
User: George from Little Rock, AR User Rating:
I followed the recipe to a T and got great results, but it was WAY too salty. I'll substitute steak seasoning next time.
cast iron grill pan??
05/31/2007 at 02:55pm
User: Lisa from Lakewood, CA User Rating:
Where can I get that grill pan with the removal handle that he cooked the tenderloin on? What brand is it? I really want one.
Simple perfection
05/29/2007 at 08:20pm
User: Crow from Endicott, NY User Rating:
As most things in life, simple is best. I saw this show again this evening, and it brought to mind the last time I made this for family with rave reviews. I varied the spices from his recipe (I favor thyme and crushed garlic), but the cooking method remains the same. I serve with a bit of horseradish. Perfection!
Tenderloin Eye of Round
05/16/2006 at 10:10pm
User: Joan from Silver City, NM User Rating:
We did this recipe with an eye of round and it came out PERFECT! It was almost as good as the real tenderloin! And the leftovers were dynamite--Philly Cheese steak sandwiches, stroganoff, stir fry. Yum!
wow Delicious
04/09/2007 at 02:50pm
User: Gabriela from Basking Ridge, NJ User Rating:
I really liked it veery much... and it's soo easy, my family will love it... can't wait!
WOW...
04/05/2008 at 03:57pm
User: Niki from Maple Valley, WA User Rating:
This is almost to good for words! I make this for every Christmas every year. It is so simple to make yet tastes to good. I think this is one of Alton's bset yet.
OUTSTANDING!!!
03/31/2006 at 01:16am
User: Rodney from reston, VA User Rating:
This was probably the single most earth shattering cooking tip since I went to culinary school -- and even then they never let me on on this little secret! Using this simple technique, I've made chateau brignon using the full loin (trimmed as per the show) as well as regular tenderloin steaks - each coming out PERFECT! Alton, if you could only recommend a good reliable digital oven thermometer in the style you did waffle makers I'd be set (most external wire-in-oven thermometers, mine included, are unreliable at best - alarm at 150F for int temp of 135F?? what were they thinking?). Thanks for bringing the science and secrets to the masses -- MORE TIPS!! Can't get enough....
Fabulous!
02/23/2008 at 10:52am
User: Anonymous User Rating:
This was so easy and tasted wonderful!
Can't get enough!
02/19/2006 at 06:32pm
User: Anonymous User Rating:
I was excited to get a chance to use my new cast iron skillet-and a little nervous. I shouldn't have been; everything turned out fabulous. This will definitely get a repeat.
Simply The Best!
02/14/2006 at 01:34am
User: SHEREEN from Oak Park, CA User Rating:
Thank you Alton for teaching me how to trim and make a simply delicious tenderlion. I served three tenderlion roasts at a dinner party and everyone wanted the recipe. The tenderlion shows were great and taught me a great deal. Thank you again.
Perfection!
02/06/2006 at 08:21pm
User: Wally from New York, NY User Rating:
As a New York apartment dweller, I found this recipe came as close to grilling as I could hope. Easy! Delicious! Thanks, AB.
simplicity redefined
02/01/2006 at 11:29pm
User: George from Warren, RI User Rating:
Quite simply the easiest and tastiest Good Eats recipe I've ever tried. Makes a great meal, sandwiches, snacks, whatever you want it to be
easy and pleasing
01/17/2007 at 07:14pm
User: FERNANDO from Carencro, LA User Rating:
I'm Mr. Mediocre cook when it comes to doing meats. I would always over or under cook the cuts. Following Alton Brown's instructions was not only easy but the quality of the meat was superior just by treaming the loin as Mr. Brown instructed.
Why have I not cooked steak like this all my life?
01/06/2007 at 01:10pm
User: Steve from Dallas, TX User Rating:
This is exceedingly easy and completely delicious. The slow roast is the key. Don't take any shortcuts.
Hands-down best method for tenderloin
01/02/2007 at 02:04am
User: Lisa from New York, NY User Rating:
Follow the directions to the letter, and you will not be disappointed. Meat thermometer is a must. Trust the 135 degree guideline. I roasted 2 tenderloins at the same time, both about 2 1/2 lbs each. It took about 40 mins for them to get to 135. I made this for New Year's Day and it was fabulous! Thank you, Alton.
My second success with the whole Tenderloin
01/01/2007 at 04:38pm
User: TOM from FLEMINGTON, NJ User Rating:
This is another WOWSA! meal. Easy prep and mouthwatering. My reknown as a chef is bolstered by this success. Now my loved ones have an appreciation for Alton.