made it just like the recipe, but it was too bland. After trying it, we added mushrooms and LOTS of pepper and poultry seasoning, and it was still too bland. The gravy kills all the spices in the stuffing. Not a bad idea for left overs, but I wouldn't make it using "new" ingredients.

Reviewed On: Sep. 14, 2008

Sooooooooooooo good. Didn't have a problem with soggy bottoms, but that might be because I miss read the recipe and did it on a cookie sheet. I made the cover more tent-like and had air circulating. oops, at least it wasn't soggy. It makes a fabulous dinner for at home movie night.

Reviewed On: Sep. 14, 2008

I let my filets rest while I prepared all of the other parts of my meal, approximately 1 hour, helps keep the meat tender, like others have said. Then I salt(sea salt) & peppered them. I decided to pan fry them, as called for in the recipe, and they turned out beautiful. (Thank God, since they where Omaha filets) I did not cook the steaks in the balsamic glaze. I listened to the other reviewers, and I'm glad I did. I doubled the amount of balsamic, added a bit of brown sugar & garlic, used merlot and doubleed it, & reduced it on the stovetop for about 10 minutes until it was kinda thick, I started this before putting the filets on at all. After the filets had cooked, a poured the glaze over them, and it was amazing. My better half can't wait for our next anniversary!

Reviewed On: Sep. 7, 2008