Simple to make and absolutely delicious! I used a cheaper cut chuck roast, so I marinated it in the wine (a pinot noir) for a few hours to help make it tender. I made some small substitutions (reg spicy mustard instead of dry, and curry seasoning instead of paprika) since I was out of some spices, doubled the cayenne pepper for some extra bite and used regular button mushroom. Although I'm sure the flavor would be even more spectacular with portabellas and a better cut of steak, even with cheap ingredients this was superb. I served it with vegetable stir-fry (potato, broccoli, squash, zucchini, diced red pepper and onion with ginger and peanut oil) and garlic bread with mozzarella. Delicious!

Reviewed On: Feb. 15, 2009