"This dish was excellent. I doubled the sauce as many recommended, but did not double the pepper flakes. My kids (5 & 8 )said it was a little spicy, but I liked it. Used white meat instead of dark and also added water chestnuts, sauteed onions and mushrooms, served over brown rice. It's a keeper!!"

"This was the best tenderloin I have ever had. We have made it on several occasions for guests and even my kids like it. There seems to be controversy on the cooking temp. We use the states temp of 250, but cook it for slightly longer (30-35min)if we get a larger cut of meat. It is perfect Medium-Medium rare. The beef is so tender, you can cut it w""