Reviewed: Sep. 7, 2012

This was only the 2nd time I ate filet mignon. The only changes I made were onions instead of shallot and pinot noir instead of cabernet but only because I didn't have the others. I cooked two steaks but they were a total of 1.5 lbs so I adjusted the rest of the ingredients. We split it 3 ways and I would definitely cook this again. It was awesome. Even my picky husband raved about it. Good Job.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Momma Pat

Reviewed: Jun. 22, 2012

Just finished two wonderfully cooked steaks! I cooked mostly to recipe with exception of the thyme, water/starch. I did use all the listed ingredients only used the beef broth instead of water to make the paste. I found that there was much more sauce than we needed (cooked for my wife and I). We had plenty of mushrooms left over. The only complaint my saucier (wife) had was that it needed a little more salt. (I forgot the most important part of tasting before serving...). Overall an eccellent dish and so glad you shared it!! I'm stuffed!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chris Baker

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Kingwood, Texas, USA

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mimsmac

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
19 users found this review helpful

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.

Was this review helpful? [ YES ]
6 users found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful