I like every ingredient in this recipe, but I am not a fan of how it turned out. Very dry with a questionable flavor, like no thought was put into how the flavors would react with one another. I added most of another 28 oz. can of tomatoes to try to help the dryness of the sauce, but it just could not be salvaged. I will not make this again.

Reviewed On: May 13, 2009

This recipe is super tasty! I did tweak it just a bit though. I cut a single, long slit in the side of the filet and stuffed the whole thing with goat cheese. (This might not be a great idea if you don't love goat cheese as much as I do!) I used a VERY minimal amount of the dijon/mayo and sprinkled a light parmesan/bread crumb mixture on top of it. Topped with some fresh chives and rosemary. I should note that I did have to bake it about 6-7 minutes longer. Did anyone else have this problem? If not, I'll just attribute that to the size of the filets, not the author's instructions. I will absolutely be making this again!

Reviewed On: Jan. 3, 2009

I work in a specialty cheese shop so I know and love my quality cheeses, including the Dubliner. I am also a Guinness enthusiast. Considering that these two wonderful Irish ingredients are the main tastes of this recipe, I was disappointed by the finished product. It is lacking... something. A taste and a color. Until I figure out what that is, I will not be making this again.

Reviewed On: Dec. 8, 2008