Beef Tenderloin with Port Sauce

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I loved this! My teenage son and I made it and the rest of the family devoured it! However, the expense and difficulty of getting a butcher to trim and tie the tenderloin should be emphasized. Still, it's a fabulous recipe and great for a special occasion.

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We had Pork Tenderloin that is packed in twos. So, used one and did exact method as Beef.Thermometer in foil into Pork Tenderloin and Chicken Broth in place of Beef for a broth not as strongly flavoured.Worked like a dream!15 minutes and done!Wow,fast.Will use this method from now on.Efficient and full~flavoured.Thanks Claire

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First of all. I didn't make the tenderloin because it was too expensive. So I grilled a sirloin instead. Then I made the port sauce and it was absolutely amazing!!!! First time I ever made a red wine sauce and it was so simple.

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I tried this method using a (Bison London Broil that I had in my freezer. It stayed very moist, but needed to be sliced very thin before serving as the cut itself tends to be tough. The Port sauce was way too sweet for me.

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I feel funny about poaching tenderloin. Maybe someone can suggest a different cut of meat.

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Absolutely delicious! However, I had never bought beef tenderloin before so there was a bit of sticker shock when I ordered it at the butcher ($65, but that said - it was still worth it because it was so tasty. This would be perfect for a holiday meal. The port sauce is great too.