The recipe as written is ok, so I made some changes the second time around. I seasoned the steaks with fresh black pepper, sea salt, & garlic powder and then seared them in a fry pan. I then transferred them to a cookie sheet to bake. While it was baking, I made the sauce using the same pan to use all the browned bits. I thought the sauce as written was a bit watery in consistency and flavor, even after reducing by half. I didn't care for the onion pieces in it either. So instead of adding minced onion to the sauce, I cut them into strips, caramelized them separately and topped the beef with it just before serving. For the sauce, I used about 2 cups port, 1 cube beef boullion, and 3 cloves garlic. I simmered until reduced to about 1/4 C, and then, at the end, added about 1/2 tsp corn starch mixed with little water to thicken the sauce a little more. The result was a more intensely flavored sauce with a consistency that coated the meat better. Next time, I'll season the beef with the thyme instead of adding it to the sauce, as I preferred it completely smooth. When I made the cheese topping the first try, I made my own breadcrumbs using a slice of whole wheat bread. The second time I made this, I omitted the cheese and bread, and I didn't miss them at all.
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