"This is so easy and great tasting. I have made it several times. Don't let anyone see you putting the mushroom soup into this, they'll think you're crazy but it makes it great. I splurge with filet. Love this recipe, thanks Paula."

"I have used this recipe for a few years and it is great. I don't go all the way with the terra cotta pot and pizza stone, seems like that is an oven in an oven, but the rub and temperatures are followed. I think the most important part of this recipe is the dry aging in the frig. It is a must. We like our roast a little more to the rare side, so"