Reviewed: May 3, 2012

This makes the best gravy EVER. What a compliment to a wonderful piece of beef. A recipe to really impress. A nice dish to follow with really not a whole lot of ingredients and it will come out great.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Feb. 15, 2012

I tried this last night for Valentine's Day dinner and kept to the recipe (though I may have added to the 1 cup splash or two of wine!). It was absolutely delicious and both of us were over the moon! I served it with garlic mashed potatoes and steamed asparagus, washed down with a nice cabernet. Thank you Muffinmom for such a great recipe!

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Reviewer:

mimsmac

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Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: San Francisco, California, USA

Reviewed: Sep. 5, 2011

we only used the mushroom sauce and it was phenomenal. We pan seared the filet then put it in the oven at 500 for 6 minutes for medium rare. Delicious.

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Reviewer:

BethDai

Reviewed: Jul. 3, 2011

Made several batches of this for a dinner party tonight, and it's wonderful. My methodology was a little different than the recipe: I seared the steaks on both sides, then finished in the oven to medium. When i removed the steaks from the pan, there was lots of yummy brown fond in the bottom of the pan, which I included in the sauce (if you prepare your steaks and sauce in separate cooking vessels, your sauce will suffer for lack of yummy brown bits!). I didn't cook the steaks in the sauce - used only 1/2 cup wine and 1/2 cup stock, let it reduce by half, then removed from heat and swirled in 2 tablespoons butter at the end to give the sauce a little extra rich feel; this also allowed me to omit the cornstarch and still have a nice, rich sauce.

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Reviewer:

campagnes

Cooking Level: Professional

Reviewed: Jul. 1, 2011

Hubs prepared the steaks on the grill (to perfection I might add) while I took care of the sauce. I have to admit my first impression was that I was kind of turned off by the sort of purply mushrooms and sauce. I used a good quality, rich beef stock and an even better Cabernet Sauvignon. Wow, this is really gonna be good, I thought. I added the cornstarch but found it really wasn't necessary; the sauce reduced nicely on its own. We sat down to eat and were surprised and disappointed to find the sauce...weak. I expected full-bodied flavor but it just wasn't there.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 13, 2011

The sauce for this recipe is fantastic. For the filet mignon, I actually cut it up into bite size pieces so that the sauce can cover more meat. Easier for my kids to eat as well. Served this with a side of mashed potatoes and steamed carrots and it was a hit.

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Reviewer:

nolava

Reviewed: May 1, 2011

all i can say is YUM! IVE made this quite a fw timws and alway comes out great and never any leftovers

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Reviewer:

gr8lips

Cooking Level: Intermediate

Home Town: Kings Park, New York, USA

Living In: Mesa, Arizona, USA

Reviewed: Mar. 27, 2011

Absolutely a great treat - easy to make - and make extra sauce please - goes so well over garlic mashed potatoes. Definitely will make again.

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Reviewer:

SycamoreMan

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 7, 2011

I have a recipe close to this 1 for a filet mignon tenderloin roast. Great at Christmas. I also use 1 can of condensed beef broth and 1 cup a good Pinot Noir or Cabernet Sauvignon. Pan sear the roast in a skillet, finish baking it in the oven. Great with roasted new potatoes with garlic, italian herb and melted cheddar cheese on top and steamed fresh asparagus. For the roast cut a garlic clove in half rub the roast with that and salt, pepper to taste.

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Reviewer:

Goose

Reviewed: Mar. 6, 2011

Used a ruby port since that was already open. I thought it was decilicous. It was a tad salty even though i used a low sodium beef broth. I ended up using canned mushrooms and dry thyme, but it was a wonderfully tasty dinner served with green beans and twice baked potatoes. The sauce made the recipe. Definitely a company's coming kind of meal. Yum.

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