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Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds Recipe

Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds

Recipe courtesy Annie Gunn's, Chesterfield, MO

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on April 02, 2007

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    How can something so easy taste so good?! I was surprised that the 45 minute cook time was all it took me start to finish. The dish was excellent (although I over salted, my bad. I definitely recommend this to anyone. I also highly recommend getting a instant read thermometer (if you're like me a tend to overcook meat, picked one up at Target for under 20 bucks!

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  • on January 23, 2006

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    OK, i just made this recipe, I love a rich sauce, and this recipe provides it. Provide plenty of time to let the two reduction steps happen. The butter finish it beautifully. I'm saving this one for an impressive date.

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