Reviewed: May 13, 2009

HIw long to cook it on each side if you want med well to well done?

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Reviewed: May 10, 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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mka356

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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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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What's For Dinner?

Cooking Level: Intermediate

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Reviewed: May 4, 2009

Made it tonight for dinner. My boyfriend said "Oh my God, that was awesome." 'Nuff said.

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Sherry R

Cooking Level: Expert

Home Town: Ridgefield Park, New Jersey, USA

Living In: Atlanta, Georgia, USA

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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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NEWFMOMTIFF

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Reston, Virginia, USA

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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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Karyn

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Reviewed: Apr. 21, 2009

I used the sauce, reduced, over rewarmed, leftover steak.

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Pam and Corey

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

I should confess that I'm a vegetarian and was excited to make this for my fiance, and it LOOKED easy enough, but for some reason it was sort of a flop. Granted, fault was probably all mine!! I don't think I'll try it again though.. but interesting to make!

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Amanda B.

Cooking Level: Beginning

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Reviewed: Apr. 13, 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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traceycooks

Cooking Level: Expert

Living In: Readington, New Jersey, USA

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Reviewed: Apr. 11, 2009

Wonderful! Like a great dish at an upscale steak restaurant; great to celebrate a special occasion with.

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SRIGEL

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Reviewed: Apr. 9, 2009

I love the taste of this rich glaze. I make this quite often. I always double the wine and balsamic b/c of the delicious sauce. The last time I made it a added a lb. of sauted mushrooms to the sauce then when the beef was cooked to my likeness (very rare) I removed the steaks and cranked up the heat on the glaze for a bit unitl it reduced further and became nice and thick. I serve the extra glaze in a gravy boat on the side for guests to use as they wish. So Yummy.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Apr. 5, 2009

This is an amazing recipe! I doubled it like the other reviews said to do and added brown sugar, I also added about 1/2 t minced garlic to the sauce. The sauce was outstanding!

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Eliza

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Apr. 4, 2009

Sauce was good - yes you have to boil up so when it cools down it's thicker. (I also added brown sugar as well.) My filets were tender because I let them marinate, however broiling them, they ended up over cooked.

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ChicagoZen

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Reviewed: Apr. 4, 2009

I was searching for something to make for Valentine's Day and came across this recipe, that was featured...needless to say, it was fantastic! My husband and i both loved it. It was quick and easy to make, and tasted like something you would get at a pricier restaurant. My suggestion would be, to double or triple the balsamic vinegar and wine...after it reduces down, you have extra glaze for the steak, or any side dishes, it's even good on bread!

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kelbug

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Reviewed: Mar. 29, 2009

The Balsamic Glaze as good, but I cooked separately and served on the side. The best part of this recipe was the cooking method (finished in the oven). Actually, I think this cooking method is much more consistant than grilling. I will make again.

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TENNISMOM

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

This was outstanding!! I made it for a romantic dinner and it turned out so flavorful and delicious - it really enhanced the flavor of the filets! I didn't use a non-stick pan, so I did sear them in a little bit of olive oil, but other than that, I made these as written. Easy, quick and delicious!!

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ILuvSoup

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Mar. 22, 2009

These steaks did not taste bad but there just was not any flavor. I probably will not make this recipe again. Thanks though.

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ahottchicka

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

I first must say I consider myself a pretty good cook. That being said, steak is one of my top choices. I wasn't very impressed with this recipe. Although, if I were to offer up positive feedback, I would say this brings out the naturally good taste of the filet. I don't think it added much to to augment any other flavors. I used a great bottle of red and a very nice balsamic. I did take the advice of adding in a bit of brown sugar, and a little garlic. I'd put this at a 3 star because it didn't ruin the taste, and certainly was not acidic like the one review said. Not a HUGE fan, but it wasn't bad. Perhaps serving with a side of garlic butter to top?

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ChrisMrch

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Reviewed: Mar. 15, 2009

Fail proof!. Good idea to double the glaze and use the butter and brown sugar. If you want to keep the steaks medium rare while the glaze reduces, only cook them 2 minutes on the 2nd side - then cover them with tinfoil on a plate. The few minutes it takes to reduce the glaze will allow the steaks to cook that bit more under the foil.

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Searchgirl

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Reviewed: Mar. 12, 2009

I took the advice of many reviewers and grilled the steaks instead of cooking in the pan since I was afraid to mess up expensive filet! I cooked mushrooms and onions in butter in a skillet and then put them on a plate to make the reduction. After I simmered the vinegar and red wine until it was reduced, I added the mushroom/onion mixture back to the pan and topped the steaks with it when they were done. It was insanely yummy according to my husband!

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