Reviewed: Feb. 15, 2008

I made this for my wife and I for valentines day. This is the best steak that we have ever had. Cooked for 30min because we like our steak done. Used red wine and regular bread crumbs. Will cook again.

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Jacy

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Reviewed: Feb. 15, 2008

WOW. This is an easy recipe with a gourmet result! I made it last night and my husband and still can't shut up about it. It's not very time consuming and a great way to have filets when it's too cold outside to grill. I ABSOLUTELY LOVED IT!

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HT

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 15, 2008

Made this for Valentine's Day. I did not like the sauce. Personally, I would reduce the amount of thyme if I would make it again. Filet mignon does fine on its own, but after trying some other recipes like "Beef tenderloin with roasted shallots" from this site, this one is just okay.

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AmyA26

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: Midland, Texas, USA

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Reviewed: Feb. 15, 2008

Delicious! Great flavors, yum!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 15, 2008

I gave this only three stars because of the blue cheese. I cut down on the cheese to about a 1/2 cup and it still was just to strong and too much. I left the meat in for about 40 minutes. I came out nicely done, not pink inside, and soft. The sauce is great, but if you do not like blue cheese too much this recipe is not for you. You could try omitting it, the recipe would still come out great.

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Isa

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

Really delicious - we followed the original recipe, and it came out fabulous!

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katiela

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Feb. 14, 2008

We had it for dinner tonight and it was absolutely amazing!!!

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JUPITERGRRL

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Reviewed: Feb. 14, 2008

Serve the sauce on the side. I used it in moderation. Very very good

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SWEENEYWORLD

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Reviewed: Feb. 14, 2008

Turned out very good. I made it with parmesean instead of blue cheese since my hubby doesn't like blue. Also used Cabernet wine since that is what I had in the house. Sauce had great flavor and the coating on the steak was tasty & crisp. I did cook the steaks a little too long in the over (20 min) but that was my fault. Overall a very good recipe that is easily adjusted to your specifications.

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KSTRANG

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

After the rave reviews, and as much as I like blue cheese, I couldn't wait to try this recipe. I was dissapointed though. I am giving it three stars cause in all fairness my boyfriend like it and we could finish it. I didn't care for the sauce. The blue cheese on the steak was good but not spectacular. I cooked the steak following the recipe and it was overcooked for our taste and we are not rare meat eaters. I would have prefer a little pinkness in the middle. If I ever try this again, I will cook it only for 10 minutes or so as almost 20 minutes (searing,oven and broiler time) is too much for filet mignon to start with anyway.

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Brandy

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Reviewed: Feb. 14, 2008

i dont like gravy

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stinky pirate pete

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Reviewed: Feb. 13, 2008

I made this for an early Valentine's Day dinner for my fiance and I. Steak would not be her first choice of meat but she was in awe of this recipe!! I love steak and pasta with either bleu cheese or gargonzola cheese sauce and some red peppers, so this dish fit right in with my liking!! I cooked them a little bit longer (20 min) at 375, because she does not like any pink. I took mine out at 15 minutes because i do prefer some pink in mine. The only other thing I did differently was when I seared them in the pan before going into the oven, I used basil, oregano, along with the thyme. This gave it a little more flavor, just the way I like it! EXCELLENT RECIPE! Thanks to the creator and I will be making this again shortly for my parents and in-laws.....they'll love it!

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WisconsinJohnny

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Reviewed: Feb. 11, 2008

Wow! What a wonderful recipe. I used ribeyes, and added some pico de gallo along with the blue cheese. I don't usually like port wine sauses, but this was fabulous! Wish I could give it more stars!

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Lori

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 9, 2008

This was really impressive. I used Merlot in the sauce,which was fine. I also strained the sauce,didn't want the onion bits etc. on the plate. The bread crunbs with the blue cheese was perfect. The filet was like butter. This was really fine dining!

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NISEYGALORE

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Reviewed: Feb. 6, 2008

This is amazing! I made it last year for Valentine's Day. It took a little while to prepare, but WELL worth it. My fiance loved it. I'll definitely be making this again!

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woodsie79

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 2, 2008

This are absolutely excellent and would really impress a crowd! For those inexperienced with cooking steaks in the oven, I definitely recommend the cast iron skillet straight into the oven...works great!!! Also use a meat thermometer for perfectly cooked filets every time!! I disagree that there is effort with this though. It's really very easy. Don't let that scare you off.

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kellyrw123

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Reviewed: Jan. 24, 2008

I love this recipe! So tender and yummy!

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Sarah R.

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Reviewed: Jan. 23, 2008

I made this steak for a dinner party, and all my guests would say is "Wow"! One guest commented that it was the best steak he had ever tasted! If you are looking for the panko bread crumbs, they are in the Asian section of the grocery store. Delicious!!!! 5 million stars!

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SHAUNDENTON

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Smithton, Illinois, USA

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Reviewed: Jan. 21, 2008

I used bacon wrapped filets because that's all I could find and I don't think I would do that again (my own fault). The bacon made the meat too salty. My husband loved it though - even with the bacon. Very yummy!

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