Reviewed: Nov. 4, 2006

Wow, this turned out excellent and I didn't even use tenderloin. I had some very thick sirloin steaks so I browned them as directed and then finished them in a 375 degree oven for 20 mins. I was afraid they wouldn't be tender, but they turned out great. I followed all the directions exactly, except I added a splash of Beef Bovril - just for the color, so my sauce was a rich brown shade.

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Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 22, 2006

This turned out real yummy, but how can you go wrong with a nice sharp cheese and a good cut of meat?

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Reviewer:

WHITNEYBROOK

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Arlington, Virginia, USA

Reviewed: Mar. 25, 2006

I served this recipe as the main dish for a progessive dinner and it was a hit. I was able to make the sauce ahead of time and reheat a few hours later.

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Reviewer:

PTRICK

Reviewed: Aug. 23, 2005

I never thought I could cook anything that tastes this good!

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Reviewer:

allisonjen

Cooking Level: Intermediate

Home Town: Sherwood, Arkansas, USA

Reviewed: Jun. 19, 2005

I foud that using 1/2 red wine and 1/2 demi-glace intensifies the flavor of both the cheese and the meat.

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Reviewer:

CHEFSKI97

Cooking Level: Professional

Home Town: Leetsdale, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

Reviewed: Mar. 10, 2005

This was very good. The sauce was very flavourful and thickened up nicely. However don't think I will use Tarragon again. The flavour was a bit like Aniseed (which I don't like).

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Jan. 17, 2005

This recipe is foolproof! I substituted Gorgonzola for the Stilton the second time I prepared it, and it got just as many raves! If you don't already,I would recommend cutting the gills out of the Portobello's before slicing them. Otherwise, this is a keeper.

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Reviewer:

PEPPERMILL1

Reviewed: Jan. 8, 2005

This tasted wonderful but the gray sauce was extremely unappetizing to look at; I had to close my eyes with each bite. Variations to make this a 5-star delight: - get rid of the sour cream and just serve the marinated mushrooms on the side; - brown the filets for 2 min on each side, then move to a 375-degree oven for 10 minutes for a perfect medium-rare; - replace the tarrogon rub with course salt and pepper. YUM! Definitely the best-tasting filet ever...but I reiterate that the gray sauce looks almost too unappetizing to eat. Omit the sour cream, and proudly serve to guests!

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Reviewer:

mrs. walter

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 15, 2004

This dish was pretty tasty and quite easy to prepare. It's too bad the presentation isn't better since the color turns out to be like a dark gray. I'll most likely make this again.

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