Herb Crusted Beef Tenderloin
Recipe courtesy The Cookworks
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- Recipe categories: Meat, Beef, Cheese, Gruyere, Vegetables, Potato,
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Total Reviews: 25
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By firefamily5
Camarillo, CA
on July 13, 2005
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This entire menu was delicious! We made the potatoes a day ahead as suggested and they were wonderful. The beef and the onion marmalade were terrific - I wish there had been some left over, but they ate every bit of it!
By jlu0331_1836794
Vernon Hills, IL
on January 09, 2005
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I have made this about 6 times for guests and everyone loves it! Great presentation as well. For tenderloin, I suggest adding 2 tablespoons of each of the 3 herbs for added flavor. Have also served the potato flan along with the pork and cabbage recipe in the same episode.
By aszapucki_1181250
Toms River, NJ
on January 05, 2005
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I just made the tenderloin. When the tenderloin was done, I removed it from the pan and deglazed the pan with red wine, reduced and then added a pat of butter and served the sauce over the meat. It was not only delicious, but easy.
By aqpress_1766090
Tulsa, OK
on December 30, 2004
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This recipe was wonderful and easy!! Even the potato flan. YUM
By mfrenz12_1512804
Camarillo, CA
on December 13, 2004
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I just had a dinner party of 10 for xmas and it was wonderful, I added the herbs and wrapped it in plastic wrap in the morning.40 min. for 6lbs was perfect. Everyone enjoyed it.