Comments on: A magnificent Roast Beef Tenderloin

By: Patricia

Patricia — Mon, 11 Mar 2024 12:17:59 +0000

I was looking for a recipe to cook a whole beef tenderloin and am so happy I tried this recipe. I trimmed and tied my beef tenderloin and followed the steps as instructed. The result was a beautiful and moist meat which was a joy to my family. I was a bit unsure about the oven temperature which I thought was low and but am glad I stuck to the recipe because the result was so good. Thanks for the detailed instructions, I would highly recommend this recipe.

By: Jamie

Jamie — Sat, 02 Mar 2024 17:52:52 +0000

In reply to Catherine Stanyer. My family serves a wonderful horseradish cream sauce with (hot) roast beef tenderloin. I bet it would be equally delicious with cold slices of beef. The recipe is 1/3 c. sour cream, 1/3 c. Dijon mustard, 1/4 cup mayonnaise, 1/4 pure prepared horseradish (in the jar—one without added cream, etc.). Hope you enjoy it as much as we do!

By: Matt

Matt — Thu, 01 Feb 2024 08:25:53 +0000

For those that are keen to do a red wine jus, you can do it with store bought beef stock from The Stock Merchant (sold at Woolies and Harris Farm). Can also use chicken stock if you’re doing a white wine jus for poultry.

They use it for the base of their jus and it has the gelatin in it required to make a syrupy jus.

Used it with Nagi’s recipe from Dinner and it was delicious.

By: Tania

Tania — Wed, 31 Jan 2024 12:33:28 +0000

I made this for Christmas and twice since. Delicious! So so good.
One of the times we even used the cheap cut and prepared it the way Nagi recommended. Turned out soooooo good!