Roasting two large fillets instead of one ensures even cooking, especially important if you are serving this to guests. Note:The beef needs to be coated with the spice mixture, then chilled for at least six hours before roasting.
Altered ingredient amounts. This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot. - 29 Sep 2008
Used different ingredients. this was my first attempt with making a marinade and it turned out awesome! I hosted a dinner party and one of my guests is a chef! I had to make this good - and it turned out awesome! People are still talking about it - the only thing I changed was that I added lemon zest instead of orange zest. I also only chilled for 2-3 hours, so I can imagine how much better it would have been had I left it longer. It cant possibly get any better though thanks so much! - 29 Sep 2008
Made this for Christmas dinner. Got good reviews from the family (not young kids). However, I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was, we had to scrape rosemary from the servings. - 29 Sep 2008