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Herb Crusted Beef Tenderloin Recipe

Herb Crusted Beef Tenderloin

Recipe courtesy The Cookworks

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on April 06, 2007

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    This was my first time making any tenderloin. The cooking time was a little shy and it needed more, but other than that, it was great.

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  • on March 16, 2007

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    This is the BEST beef I have ever had in my 40+ years. The prep is easy. The taste is simply Fantastic! The only down side is that beef tenderloin is Expensive!!! This would make a wonderful anniversary or birthday meal. It truly should get 10 stars!

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  • on March 05, 2007

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    It was most impressive- i used it for three different holiday dinners and shared it with many.

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  • on February 04, 2007

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    I made the roast for Christmas. It was great! I shared the recipe with a friend at work.

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  • on February 03, 2007

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    I made this for christmas dinner, and it was a hit with everyone. Very easy.
    We will be adding this to our Christmas dinner.

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  • on December 25, 2006

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    Added 5 minutes to the cooking time since we prefer medium rather than medium-rare. I cut the amount of the herbs for the marinade in half, too. Turned out EXCEPTIONALLY WELL! Going to throw away all my other beef tenderloin recipes. This is the ONE I will continue to use from now on. RAVES from EVERYONE at the table!

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  • on August 06, 2006

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    That about says it all!! You can't even taste the flavors of the herbs in the tenderloin. The marmalade is outstanding. Did not make the flan, too heavy for summer, but will save for a winter meal.

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  • on April 30, 2006

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    I only made the beef part(I'm gonna make it all next time but it was tasty. I originally made it just for my guests because I'm a vegetarian but it smelled and looked so good that I stole a little piece! I tossed in some onions and a whole garlic head before I put it in the oven and it was sooo good. The onions soaked up the juice and became all tender. yummy!

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  • on January 14, 2006

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    Very easy

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  • on December 25, 2005

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    The tablespoon of pepper over shadowed the flavor of the beef. It unfortunately was inetible. I may try it again with much less pepper

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