Reviewed: Nov. 5, 2009

This really is a good recipe, I've made it several times now and It's now on a regular rotation at the house. I've substituted stew meat instead of tenderloin in the past and it has come out just fine. It's the flavor that really works for this.

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3 users found this review helpful

Reviewer:

Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Nov. 1, 2009

This is a very good recipe, but it would be better to have more vegitables, or a bed of rice to complete the meal. For the initial cooking of the meat, I would recommend grilling slightly below desired doneness, as the re-heating at the end does make it a bit darker.

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5 users found this review helpful

Reviewer:

Hayley

Reviewed: May 9, 2009

This was really outstanding! The raspberry preserves give it a little something extra. We used skirt steak instead of filet mignon - I'm sure the filet would have made it even better, but the skirt steak was very serviceable and brought the price down. We also found that it took far less than 30 minutes to reduce. For our group of four, it was plenty of food along with a vegetable and a salad. We will make this again soon!

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1 user found this review helpful

Reviewer:

rochelle_rg

Reviewed: Feb. 28, 2009

We didn't even have the right amount of port and this turned out awesome!! I'm not a huge mushroom fan and the shiitake really added a nice texture and soaked in the yummy sauce. I'm also not a big meat eater but I couldn't get enough! My husband was also very impressed. We will definitely make this again. We didn't cook the reduction for the full 30 minutes as we had less port than called for and it seemed to reduce really fast.

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3 users found this review helpful

Reviewer:

sarahk

Reviewed: Jan. 24, 2009

This is easily one of the best dishes I have ever made. It is a costly recipe if you do something wrong or burn something, so novices beware. It is very important that you remove the beef from heat when it is rare/medium-rare as it will continue to cook off the stove. Do not server tenderlion more cooked than medium-rare.

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11 users found this review helpful

Reviewer:

Scuba Steve

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Lake In The Hills, Illinois, USA

Reviewed: Dec. 25, 2008

I am guessing I did something wrong because the port reduction was horrid. The port and rasberry sauce made it way to sweet and I could never figure out how to fix it. Also, someone suggested doubling it for 4 people. That was way too much meat for 4 people. Would not make again.

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Reviewer:

Gwen

Cooking Level: Intermediate

Home Town: Haworth, New Jersey, USA

Living In: Los Angeles, California, USA

Reviewed: Dec. 21, 2008

This was great! One reccomendation is to shorten the reduction time and stir throughout, the first time I attempted this I filled the apartment with smoke but it smelled so good before it burnt that I tried again... and was glad I did.

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2 users found this review helpful