Reviewer:

recipejunkie

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Reviewed: Mar. 19, 2012

I was beyond impressed. WHERE HAS THIS BEEN ALL MY LIFE?! Was SO easy to make and had such a wonderful flavor! After reading other reviews I did double it...and that was perfect for my boyfriend and I. I served it over venison steaks, with a side of mashed potatoes and a blue cheese wedge salad. Thank you for this amazing sauce!

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1 user found this review helpful

Reviewer:

vail0022

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Duluth, Minnesota, USA

Reviewed: Mar. 8, 2012

I made this sauce step by step and didn't change a thing. Claret was the type of wine I used. I cooked two different steaks, a ribeye for my boyfriend and a filet for me, and it was more than enough to cover both. I didn't season or marinate the steaks at all because I really wanted to taste the sauce and it was perfect! You don't need to do anything to your steaks, just cook and smother with this sauce. I even had enough left over the next day to mix with our left over roasted potatoes and it was great on those too! Just a awesome versatile recipe that I highly recommend.

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Reviewer:

tabbycat

Reviewed: Jan. 25, 2012

made as described - perfectly yummy!

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2 users found this review helpful

Reviewer:

Marsha in Jackson Hole

Living In: Jackson, Wyoming, USA

Reviewed: Jan. 17, 2012

Wow. All the review are spot on. Like usual, I read all the reviews and try to incorporate a little bit of truth from each of them. If I were to do this again, here is what I'd do differently: 1. I doubled the 4 servings for 4 people and made 8 for 4 people.......and we barely had any left. 2. Lots of Cabernet and heavy cream. 3. Baby port. mushrooms 4. No cornstarch. All of my friends are now sitting on the sofa with food coma. So...good.

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3 users found this review helpful

Reviewer:

Eric Meyer

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Nov. 30, 2011

I just made a batch of this and after I had a taste of it I made another batch and a half since I had 3 cups of mushrooms to use up. It is absolutely delicious! I used heart healthy margarine instead of butter to lower the saturated fat and I didn't add any salt since I find the Worcestershire sauce adds enough. We are having it with hamburger steak and mashed potatoes and broccoli tonight. I am freezing the leftover sauce for another day. It is awesome!

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4 users found this review helpful

Reviewer:

jayne

Reviewed: Sep. 30, 2011

I will never use another sauce with steak or schnitzel again! This is absolutely delicious, and is fairly forgiving if you get lazy measuring the butter vs. red wine vs. stock. I've made it twice so far. Second time I used a bit of soy sauce instead of salt to add it a slight depth and a rich brown colour. It was even more fantastic. Thank you for the recipe!

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5 users found this review helpful

Reviewer:

Hellrose

Reviewed: Sep. 8, 2011

Amazing! I did increase the amount of shallots, garlic, and mushrooms. I would suggest using baby portabellas b/c when they cook down they are a great size for the sauce.

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4 users found this review helpful

Reviewer:

mmcfarland27

Reviewed: Sep. 8, 2011

The flavors blended well, however I didn't like adding cornstarch and simply thickened by reduction. Basically I didn't like the consistency - garlic and shallots not breaking down and adding the mushrooms made for a chunky sauce. I will try again.

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4 users found this review helpful