Reviewed on Feb. 11, 2013 by debbiegross
Followed recipe exactly. I was concerned about browning my $26 beef tenderloin, and then cooking it an additional 15-20 minutes making the sauce. Should have trusted my instincts. It turned out like a cheap piece of meat...chewy & tough. I should have removed the meat after browning it, and returned it to the mixture just to heat before serving. Expensive lesson learned.