Reviewer:

Rex Hutcheson

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Reviewed: Jan. 26, 2012

Simply amazing!!

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Reviewer:

Dee

Reviewed: Jan. 25, 2012

This turned out better than I anticipated. I used sirloin steaks (yea filet mignon was a lil too pricey for my liking), adjusted to 1/8 c of balsamic like the others suggested and added a teaspoon of flour for a thickener (I like my marsala sauce on the thicker side). PERFECT!!

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Reviewer:

Rosey

Reviewed: Jan. 25, 2012

This was excellent. I made it for myself (half of the recipe) and took under consideration all of the comments. I used only 1 tablespoon of balsamic vinegar. It was perfect although I think I reduced the sauce too much. There was barely any left. I will make this again for family and friends as is.

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Reviewer:

Alwina

Reviewed: Jan. 24, 2012

Wow! This was fantastic. I cooked one really nice ribeye for my hubby and I to split and cut the sauce recipe in half and it was definitely rave worthy! I followed the recipe as stated but added a little bacon to the mushroom sauce and only cooked the steak 9 minutes and it was WONDERFUL!! So easy, so good!!

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Reviewer:

April

Reviewed: Jan. 21, 2012

good recipe to follow, took suggestion and used only 1/8 balsamic but it was still overpowering

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Reviewer:

j9forever

Reviewed: Jan. 19, 2012

I just made this for my husband and he LOVED it. (I dont eat red meat ever so I didnt taste it) He said it was restaurant quality. I reduced the balsamic vinegar a bit based on the reviews but otherwise followed the recipe exactly. I didnt have a pan that is oven proof so after searing it in the skillet, I placed it in a glass dish to bake in the oven. (i just sprayed the dish w/ a bit of pam cooking spray) To be honnest, I do not like to cook....its stressful and not enjoyable for me. But even for me it was soooo easy and my somewhat particular husband LOVED it! Thanks!!!

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Reviewer:

Nancy

Reviewed: Jan. 19, 2012

This is a great recipe, I have been making it for years. But you only need about 2-tablespoons of balsamic vinegar and the Marsala Wine needs to be about a 1 1/2 cups and 1/2 cup of beef broth and the mushrooms most definitely needs to be Portabella to make this taste like a real marsala sauce.

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Reviewer:

magiemay36

Reviewed: Jan. 19, 2012

I used top round sirloin and canned mushrooms and did cut the balsamic vinegar down as others suggested. This was wonderful. Steaks were cooked perfectly and the sauce was delicious!

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3 users found this review helpful