Wow, this was so amazing. I can still taste the sauce as I am writing this. I noticed other reviewers said that the sauce would never thicken up - so I used Beef Consumme instead of Beef Broth for the sauce. It is the same thing, it's just already thickened. This worked perfectly and if you cook the sauce long enough, it does definately thicken up. I cooked mine for about 40 minutes. Also, the recipe is very time consuming if you do it all in one shot. I would recommend stuffing the filets the night before. I used 2 king crab legs - and it was a perfect amount of crab. Also microwave your bacon for a couple minutes before putting on the steak so it's completely done. Wow, I can't wait to have company over so I can make this again.

Reviewed On: Jan. 3, 2008

Great recipe! I added finely diced onions, celery & carrots that I bought in the produce aisle at the supermarket, as well as LOTS of fresh chopped rosemary. I think the texture of the soup is absolutely perfect, all measurements can be used exactly as written with success. But what could make this a winning gourmet soup is the addition of fresh herbs - don't forget to add fresh rosemary and some parsley, it will make all the difference!

Reviewed On: Nov. 3, 2006

Wow - this was excellent, the best ham I have ever had, hands down. It was so juicy, and stayed that way for leftovers as well. And using the slow cooker was a perfect fit (mine is oval) for the ham, and I didn't have to touch it. The house smelled wonderful - my new ham recipe!

Reviewed On: Nov. 3, 2006