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Reviewed: Jun. 10, 2008

I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the butter later in the recipe made up for this, no problem). I personally would recommend using Mirin and sake and not subbing it for something else-- that sweet, subtle flavor can't be found anywhere else. But if you're looking for sake and mirin, don't go to the liquor store. Mirin is a COOKING wine, and thus would be found in your local grocery store (or Asian food store) in the cooking wine and/or asian food section. Sake should be with all other wines and beers. Worth the extra hunt in the grocery store because this recipe is so yummy we ate every last bite!

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Reviewer:

TsukiKarp

	Cooking Level: Intermediate Home Town: Corvallis, Oregon, USA
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Reviewed: Mar. 8, 2008

This was absolutely delicious. Made it for my boyfriend for Valentine's Day and he begged me to make it again for him today. Couldn't find mirin anywhere so used Fuki Plum wine and can't imagine it being any better with the mirin. Thanks for the great recipe!

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Reviewer:

Kristin

	Cooking Level: Intermediate Home Town: Ebensburg, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jan. 30, 2008

I didn't have mirin or sake. I opted for red wine as a substitue for mirin and omitted the sake and it was still great and full of flavor. Will make again.

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Reviewer:

Tina


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Reviewed: Dec. 30, 2007

Truly amazing!! Substitute dry vermouth for sake, jarred chopped chives just fine. Don't add the last 1/2 cup of butter...way to oily and not necessary. Instead, double the ingredients in step 3 (I would add 1 and 1/2 cups of shitakes) and then brown. Remove once brown to avoid seperating. I also only cooked the meat in the oven for six minutes then transferred to warm plate, wrapped the filets in tin foil and covered with a towel to let cook the rest of the way while I finished sauce. Ended up an absolute perfect buttery medium rare! I can't wait for the next dinner party to serve this!!!

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Reviewer:

MOSEYT

	Cooking Level: Expert
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Reviewed: Dec. 18, 2007

Absolutely DELICICOUS. Followed the recipe exactly (except I put the filets in an ovenproof dish rather than putting the skillet in the oven). I served it with Carrot Rice (recipe on this site) and I sauteed some peapods with toasted sesame seeds and seasoned them with salt and pepper. Gorgeous presentation and I truly can't tell you how yummy it was. The butter sauce is out of this world. Easy meal that would be perfect for a dinner party.

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Reviewer:

Artemisdtp

	Cooking Level: Expert Home Town: Salem, New Hampshire, USA Living In: Derry, New Hampshire, USA
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Reviewed: Dec. 9, 2007

Everything was really good. The mirin gave the sauce a sweet taste which my husband and I liked very much. I never have broiled or pan-fried a steak to the same taste as a grill so I opted to do that and drizzle with sauce after. I also wrapped each tenderloin in apple wood smoked bacon for an extra flavor and I highly recommend a good quality bacon for this. I do prefer the taste of portabella mushrooms over shiitake but it was worth a shot. Overall very nice.

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Reviewer:

kari


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Reviewed: Oct. 20, 2007

Absolutely amazing. I couldn't find mirin at the liquor store so I used plum wine instead. I also used twice the amount of shiitake mushrooms. Next time I may use less butter at the end, but overall amazing.

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Reviewer:

Jennifer


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Reviewed: Sep. 23, 2007

Really refreshing and delicious. Thanks for the recipe!

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Reviewer:

Alinkochan

	Cooking Level: Expert Home Town: Kobe, Hyogo, Japan
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Reviewed: Aug. 28, 2007

I really liked the sauce and it was super easy to make. The only change I'll do is making more. lol

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Reviewer:

Yvie


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Reviewed: Apr. 23, 2007

Delicious!!! I had to use Sherry instead of Sake and I marinated the steaks in a little soya sauce before cooking. Other than that I followed the recipe correctly. The sauce is really, really good. Can't wait to make this again.

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4 users found this review helpful

Reviewer:

PRINCESS ANTZ

	Cooking Level: Expert Living In: Sydney, New South Wales, Australia
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Reviewed: Mar. 12, 2007

The sauce is excellent, but the steaks are only seasoned with salt and pepper. It would have been nice to have the flavour infused into the meat instead of just in the sauce.

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Reviewer:

Lisa


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Reviewed: Feb. 17, 2007

I made this for Valentine's day. My husband was never more impressed. The flavor was outstanding, and it was very simple to prepare. I could not find mirin, but used a sweet red wine recommended by my local wine store in place of it. Will make this again and again!

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Reviewer:

KarenB

	Cooking Level: Expert Home Town: Blencoe, Iowa, USA Living In: Omaha, Nebraska, USA
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Reviewed: Feb. 16, 2007

This was really good! I recommend using organic butter if possible because it browns better.

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Reviewer:

jimmy d


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Reviewed: Feb. 15, 2007

this recipe is DELICIOUS. highly recommended, delicious!

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Reviewer:

square


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Reviewed: Feb. 7, 2007

This was simple, exotic and absolutely ono-licious (delicious). My guests were VERY impressed.

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3 users found this review helpful

Reviewer:

Kapuni


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