The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 7, 2009
This was delicious and so fast! I also rubbed the steaks with some olive oil and garlic prior to pan frying them. They were moist and tender!
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Sam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 2, 2009
We loved this! I used marsala wine instead of red and added some brown sugar. We grilled the steaks vs. doing them in the pan. We rubbed the steaks with a little olive oil, fresh minced garlic, a little salt and cracked black pepper. We served the sauce on the side to dip the steaks into.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 30, 2009
This was incredible. No left overs with this baby.
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Cooking Level: Expert

Home Town: Dundalk, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 25, 2009
I too was VERY skeptical of putting a filet in a skillet. It was cooked perfectly!!! Very tender and juicy. The sauce was excellent - I had had a similar recipe at an expensive restaurant - it was wonderful to recreate this dish at home. I also added 1T. brown sugar but followed the recipe as written. Thanks for a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 23, 2009
This is best when it is grilled (I use the good 'ol fashion charcoal). I made this for my mom for Mother's Day and we loved it! Don't use the cheap Balsamic vinegar because it will taste bad, use the good stuff (come on its filet mignon people!). I used aged 10 yr old balsamic and a good red wine. Again, don't use cooking wines, if you wouldn't drink it, don't cook with it. If the glaze is prepared correctly, you get the great flavor of both the balsamic and the red wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2009
awesome recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2009
This was delicious! Some changes that I made were to sear the filets in butter and I added a little bit of brown sugar to the balsamic glaze at the end. I also significantly reduced the balsamic, it wasn't reduced enough in the time alotted. This recipe is so easy and so good. Make sure you have candles handy if you are having guests because our house smelled like vinegar for a while.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: May 28, 2009
Overwhelms the flavor of the filets.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 25, 2009
Total hit at my last party. Here's how I do it. I buy THICK steaks (1 1/2") and toss them on a very hot grill for 2 minutes each side to get some char. Then I put them in the balsamic mix (1 cup merlot, 1 cup GOOD balsamic for every 2 steaks). I cook them for about 20-25 minutes in that mixture then take the sauce and further reduce it over high heat for 5 minutes. While that is happening, I take crumbled gorgonzola (thank you previous reviewer) and put it on top and broil for a minute or two to melt. Drizzle the sauce over the top and Volia! Great, medium-cooked steaks. I pair with creamed spinach (search for "cheesy creamed spinach") and garlic mashed potatoes (search "Garlic mashed potatoes secret recipe"). Always good!
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Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: May 21, 2009
This was not that good, I had nice ingredients, made the balsamic reduction, and tasted it! it had no taste other than vinegar, then i tried to livin it up with some more black pepper and garlic but it wasnt working. no thank you
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Cooking Level: Expert

Living In: Grapevine, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 19, 2009
HIw long to cook it on each side if you want med well to well done?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 18, 2009
Good flavor, and extremely easy. I tend to like my steaks rare though, and the cooking time made my steaks come out medium, so I might cut it down to 2.5-3 minutes tops next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 18, 2009
I was pretty impressed with the simplicity and flavor of this recipe. I saw that many people added "their own touch" to the recipe, but I think it's best left alone. I tried to change it, and although the changes were very good too (in a way it's hard to mess this one up), I think adding anything takes away from the tangy punch of the glaze. I served my filet mignon with rosemary gnocci (bought at the farmer's market) and zuccini sauteed in garlic-flavored olive oil. The whole meal takes about 10 minutes to cook, and is pretty light and satisfying.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 13, 2009
I have made this recipe three times, and it is oustanding. I use a 1/2 cup balsamic vinegar and and 1/2 cup of red wine. After I remove the steaks from the pan, I add 2 tsps. of brown sugar and 1 T of butter and cook the sauce down for three minutes. I serve extra on the side!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 7, 2009
After resting the steaks (removing refrigerator chill) for 45 minutes, I followed directions exactly as written. Not an Oh My Gosh Wow, but definately a nice change up for a different flavor to fillets.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 5, 2009
Made it tonight for dinner. My boyfriend said "Oh my God, that was awesome." 'Nuff said.
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Cooking Level: Expert

Home Town: Ridgefield Park, New Jersey, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 4, 2009
This was quick and easy, but I think the steaks I had were bigger they came out medium rare, which is to my liking not everyones! I am reducing the sauce a big more right now to pour over the other steak and eat as another meal.
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Cooking Level: Expert

Home Town: Falls Church, Virginia, USA
Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 24, 2009
The best steak I have made, I did use rib eye since I am not found of filet mignon. It was awesome. I also added 2 tbs brown sugar, 3 cloves of garlic, 1 tbs minced onion and wrapped the steaks in smoked bacon. I have made this twice and everyone has love it. Also I tripled the sauce recipe for my carrots. I boiled the carrots until almost soft when the steaks were done I added them to the pan to saute in the sauce. PERFECT!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 23, 2009
I used the sauce, reduced, over rewarmed, leftover steak.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 21, 2009
I wraped with bacon and grilled my filets. Before putting them on the grill leave out of frig for a least 20 to take the chill off . I made the sauce with 1/2 cup balsamic, 1/3 red wine , 1 tbl brown sugar and 1 clove garlic minced . Let that simmer on low for about an hour . Drizzle over filets .yummmmmm
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Living In: Readington, New Jersey, USA

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