Reviewed: Sep. 24, 2009

This really was the easiest filet marsala!

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Reviewed: Feb. 25, 2009

This was very good!! Even my 2 1/2 year old liked it! I did follow the advise about reducing on the vinegar and it was great! Thanks!!!

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Rubber Ducky

Cooking Level: Beginning

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Reviewed: Feb. 16, 2009

I reduced the balsamic as suggested to 1/8 cup, used shallots in place of onions and I added 3 tablespoons of beef broth to the mushrooms and white wine. Otherwise, I followed the recipe...it was fabulous. It had a nice sweet tangy flavor that went well with the filet mignon.

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Janelle

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Well, the filet was cooked perfectly and I really liked the sauce but as others have said it is a bit vinegary. That said, while I liked this sauce, I also served this to my teenage son and his friend and I did not get any positive feedback (not unusual); but really I think it was a little to much to serve to teens or children and would save this to serve to adults.

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cook from sc

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Reviewed: Jan. 25, 2009

FANTASIC! Just used half the balsamic vinegar and it was perfection! I got rave reviews, even from the finicky 10-yr old :)

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Mrs. N

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 31, 2008

I MADE THIS FOR CHRISTMAS DINNER. IT WAS A BIG HIT AND IT LOOKED VERY NICE SITTING ON THE PLATE. THANKS WILL USE AGAIN!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jun. 15, 2008

I used 2 T of butter, with a small splash of olive oil, added thinly sliced garlic and shallots, and cut the balsamic down to 1/8 cup. Thought it wss wonderful, and husband loved it.

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TIDEWATCHER42

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Reviewed: Feb. 29, 2008

Really good! I did cut back on the balsamic vinegar per the other reviews. I would definitely make again

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Smittenk

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Reviewed: Feb. 15, 2008

soooo good and easy

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Sep. 24, 2007

Basically a very good recipe but I think it called for too much balsamic vinegar. I would cut this down to 1/8 cup. I added about 1/4 cup of chopped onions and browned them in the butter. Then I added the mushrooms followed by the wine with 1 teaspoon of Maggi Sauce. As directed I added the balsamic vinegar and reduced the liquid. I added just a bit more wine with some salt and pepper to taste and then a little cornstarch with water to thicken the sauce. My husband loved it and with less vinegar I think this will be a winner!

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MWT

Cooking Level: Expert

Home Town: Smithfield, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jun. 25, 2007

I used NY strips cause that is what I had still turned out great the sauce was a little on the balsamic side, I would suggest cutting back a little.

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Jun. 12, 2007

absolutely wonderful... did add more water though... will make this again and again

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Jennifer

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Reviewed: May 12, 2007

Excellent recipe - the mushroom Marsala sauce was so delicious with the steak. I did have to add more liquid as the mushrooms soaked up the sauce. Everyone at my dinner party loved it. Will absolutely make it again & again.

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