Herb Crusted Beef Tenderloin

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Very tasty beef. However, recommnencded time for baking only gives you very, very, rare beef. Took an extra 15-20 minutes while guests were already waiting. Otherwise, I would have rated this a 5 instead of the 4. The onion marmalade was a wonderful surprise. Definitely, this onion marmalade is a new favorite.

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Beef tenderloin is always fabulous no matter what. This was a good simple recipe. Used fresh herbs. Had a good pinot noir with it and it was a hit. Giving this one a 4 star!

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I made it for New Year's first family dinner. I love it! I didn't find fresh thyme and rosemary at last minute shopping so I used a smaller amount of dry herbes de provence instead. The crust is super tasteful without drying out and the meat turned very well seasoned and tender. I seared and roasted the beef tenderloin as recommended but it took me longer to reach the internal temperature. I just went by the thermometer and go it perfect. My husband is big at roasting and grilling and he loved it!

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Made this for our holiday dinner with the red onion marmelade. Rave reviews from all my guests. I will try the potato flan with it next year. I cooked the beef to an internal temp of 135 then took it out to rest 15-20 minutes to finish. Turned out perfectly.

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I've actually been making this recipe for years now and it gets great reviews everytime!! the combination of the onion marmalade and herb crusted meat is something to be desired!!! We find ourselves craving this specific combination!! The potato flan is a really great compliment as well!! Definitely one to try! I opted to use more of a roast cut than the tenderloin cut and the flavors came out just as well (just not as tender obviously but nonetheless delicious@!!!

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Every element of this recipe was absolutely yummy. As mentioned by others, 3/4 of the amount of potatoes seems to be quite enough for the flan. Don't opt out of making the marmalade. It's the perfect accompaniment !

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Excellent Dish and here are two suggestions....
Cut down on the salt for the potato flan, mine was too salty. Also, I only needed 3/4 of the amount of potatoes as suggested.

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I made this for my wife on Valentine's Day. It was a lot of work (and money, but we both absolutely LOVED IT! One of the best recipes I've ever cooked!

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Definitely worth the expense. Meat was so tender and flavorful and "onion marmalade" has become one of my husband's newest favortie phrase (and condiments. This I would certainly feel good about serving to company.

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Made for the holidays. Easy preperation and outstanding results! I was especially thrilled with the marmalade as it offered a welcome contrast to the beef and also aided in a festive presentation.