Reviewed: Oct. 26, 2011

excellent sauce. For the people who thought the taste was strong. Try changing the wine. I used a cheap sweet red.I would think a Merlot or Sauvignon would be a little over powering.Thanks for the recipe!

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Reviewer:

steakme

Reviewed: Jan. 29, 2011

Excellent!

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Reviewer:

Julia S.

Reviewed: Jan. 10, 2011

Pretty good and obviously very simple. Will make again.

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1 user found this review helpful

Reviewer:

RDG

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

Reviewed: Dec. 19, 2010

The fiancé liked this but I thought it was sooooo winey. It never cooked off and tasted like flavors that didn't mix too well. I followed the reipe exactly.

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1 user found this review helpful

Reviewer:

STARDUST_331

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Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Feb. 5, 2010

this was a clever idea. I added more wine than water and a little bit of sugar to make it more like a port wine sauce. Also added 1 Tbsp butter at the end. will definately make again.

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4 users found this review helpful

Reviewer:

Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

Reviewed: Sep. 21, 2009

This was so good and so easy. I served with steak and baked potatoes and it was great over both. The only thing I added was a pat of butter at the end.

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Reviewer:

PaulaB

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Sep. 2, 2009

I added a little minced garlic and butter, but the dry gravy mix made this a little too salty. My husband enjoyed it, but probably won't make this again.

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4 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 31, 2009

I added 1 tablespoon of butter at the very end to make it more like a french sauce - otherwise, simple. I didn't have beef stock on hand and this was a quick and easy substitute. Thank you.

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Reviewer:

Jenstwin

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Scottsdale, Arizona, USA

Reviewed: May 3, 2009

This was DELICIOUS just the way it's written. I completely disagree that it's too strong. I grilled my steak on the George Foreman grill, sliced it into strips and tossed it in the sauce. Then I turned off the burner, covered up the skillet and left it alone for about 10 minutes. SCRUMPTIOUS!!!!

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18 users found this review helpful

Reviewer:

timmay!

Reviewed: Oct. 26, 2008

I read the recipe wrong and thought it was marinade, so I marinated my steaks in the sauce before cooking them. It was a little thick for a marinade, but it tasted really, really good after grilling!!

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15 users found this review helpful