This recipe was delicious. I substituted Lamb for tenderloin.

I did this recipe on beef tenderloin and fed 8 people and it was to die for. The Pino Nior sauce was the hit of the meal. It dose take longer to reduce than in the instructions but a little bit of patients makes it well worth it.

This recipe is fantastic! I used a round roast instead of tenderloin and it still tasted delicious. I served it with steamed asparagus and it made a great meal!

By no means am I an expert chef, but I found this dish extremely easy. I went with approximately a four pound roast that I purchased from a local meat market (a nice piece of meat is key here) and cooked for about 45 minutes to get the perfect medium rare. The pinot noir sauce is a reduction and if you're in a hurry, be prepared: it takes a long time to reduce. I'd start it before you put the roast in the oven. If you're done early, you can just turn the heat off and set it aside. The sauce is a lovely accompaniment to the meat, very simple, but delicious. Of course, make sure you have some of the pinot noir on hand for sipping with the meal. I served the roast with oven-roasted asparagus and garlic-mashed potatoes.