Reviewed: Aug. 20, 2009

Decent, but I expected more garlic kick. I preferred the Filet with the Merlot reduction, also on this site.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 10, 2009

Very tasty. Just made this for dinner tonight. I did have to make a couple of substitutions because I didn't have the exact ingredients (substituted red pepper flakes for the chile paste and used regular fresh ground black pepper instead of white pepper). It was very easy to make, also, which is always a big seller!

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Pam

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Tasty but not phenomenal; I'll make it again.

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aurelius99

Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada

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Reviewed: Mar. 3, 2008

Easy and delicious. Make sure you use a good cut of steak though. We had it with couscous and salad.

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GRINGORN

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Reviewed: Apr. 10, 2007

This beef was very tasty. Goes great with mashed potatoes & fresh corn on the cob.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jan. 30, 2007

I made this for a small dinner party and the beef turned out absolutely fantastic that my guests are still talking about it 6 months after. I wouldn't change anything about it. Just perfect. Absolutely a perfect treat!

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Dree

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: White Rock, British Columbia, Canada

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Reviewed: Feb. 14, 2006

This is a very flavorful dish and not for the faint hearted. In and effort to cut back on fat, I do not use any oil (just a little spray oil to coat the pan). I cook the steak, then set it aside while I reduce the liquids. I then add the steak back into the pan to warm it up again. This recipe is great with mashed potatoe and brocolini or greens on the side. mmmm mmmm

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Suz

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 27, 2005

This recipe was almost exactly as I remembered except I used fresh cruched red pepper and a pinch more vinegar. My boyfriend loved it and even tried to steal mine!

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ATIGANO

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Reviewed: Feb. 25, 2005

I won't be making this again. The beef was very tender, but I did not like the flavor of the sauce. It was very spicy.

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TOOHOT4U

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Jan. 15, 2005

not a lot of flavor. Wont be making again.

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 3, 2005

This was a fantastic and easy change of pace for beef. Even my super picky eaters asked for seconds on this dish.

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IMCGOWAN

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Reviewed: Dec. 26, 2004

This steak is the best after a hard days work.. try it!!

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PORTUGAL2

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Reviewed: Nov. 12, 2004

Fabulous! Added a little more spice with crushed red pepper.

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TRAFFICCHIC

Cooking Level: Intermediate

Home Town: Barrington, Rhode Island, USA

Living In: Bristol, Rhode Island, USA

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Reviewed: Nov. 6, 2004

This is a traditional portuguese dish. My mom makes it all the time and she serves it 2 ways-1 as a sandwhich with fresh french rolls and butter(called a bifana) which is my favorite, and 2 served with home made fries and a fried egg(this is the way they serve it in restaurants in Portugal). We marinade it a little diff, we don't use water and instead of the chili and white pepper, we use 2 small red peppers. We marinade it over night also. This is my favorite!!!

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LISETEH

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Reviewed: Nov. 3, 2004

this sauce was very good. i was a bit disappointed with this dish only because i used round steak instead of the tenderloin. my hubby loved it tho!

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shelbi bites

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 5, 2004

This was a 4 1/2 to a 5 star rating with my family. I might be tempted to cut back on the Chile paste just a tad but aside from that I would not alter the recipe. I served it with corn and homemade mashed potatoes with garlic and herbs. The tenderloin is a little spendy but I think it was worth the cost for the meat to be so tender. Also I let it soak in the mixture for 30 to 45 minutes.

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BLACKVELVETRAV

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Sep. 3, 2004

Just enough spice to add a kick. Saute assorted peppers and onions for a nice side over white rice.

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TIA1966

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 11, 2004

Yum! This was perfect!

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ROSEANN13

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Reviewed: Jun. 25, 2004

These steaks were fabulous! The only modification I made was to use onion broth instead of water. The steaks turned out just fine, though next time I may marinate them before, and the sauce! Exellent!

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