i absolutely LOVE old bay and the old bay in this recipe is WAY too much. Based off the reviews of others, I reduced the 2 tablespoons it called for to 1.5 and it was still incredibly salty. I added a little extra sour cream and cream cheese to try to save the dip from being ruined. Despite the saltiness, I will definitely make this again but with only 1 tablespoon next time. Otherwise, I did like the recipe. I mixed all of the ingredients (reserving a little of the cheese for the top) and put it into a sourdough bread bowl. I wrapped it in foil and baked it in the oven on 325 for 20 minutes. I then added a little extra cheese and took the foil cover off the top so the cheese would melt. I put it back in the oven for another 5 minutes just to let the cheese melt. Overall, it was a huge hit at my party. With a couple adjustments, will definitely make it again!

Reviewed On: Jul. 5, 2011

LOVED this dish. I made a couple adjustments to make it a little heathier - I used lean ground turkey meat instead of beef. I used reduced fat cheese and reduced fat ricotta - honestly, couldnt tell the difference! Also, I followed some of the other users suggestion to add a little more garlic, as well as basil and oregano. Everything turned out perfectly.. will definitely make this one again!

Reviewed On: Apr. 2, 2011

GREAT RECIPE! I listened to many reviewers and seasoned the filets with salt and fresh ground pepper and let them rest out of the refrigerator for 20-30 minutes. THEN, I cooked them in a hot pan, except I didn't cook them in the sauce because I have never believed in cooking such a fantastic cut of meat in sauce. For the sauce, I mixed the balsamic vinegar (the better the quality, the better the sauce will turn out), red wine (used Merlot) and a generous pinch of brown sugar. Let it reduce and then served in little sauce cups alongside the filets. By allowing it to reduce, it was a little bit thicker. Will definitely make this again! It was very very easy and my boyfriend LOVED it!

Reviewed On: Dec. 22, 2010