An exquisite centre-piece of beef for a dinner party or Christmas dinner. The juices are used to make a delicious red wine sauce, flavoured with mustard and garlic. Serve with roasted vegetables.
Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with boiled new red potatoes with garlic, caesar salad, burgandy wine and chocolate lava cakes for desert. - 13 Mar 2006 (Review from Allrecipes US | Canada)
This marinade was absolutely delicious, so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil, herbs, and stuffed it with garlic and let it marinate about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha - 04 Apr 2007 (Review from Allrecipes US | Canada)
very good probably make again. lots of flavor - 30 Oct 2005 (Review from Allrecipes US | Canada)