The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 25, 2009
AWESOME! I broiled the filet and did the glaze separately like other's suggested and it was incredible! My husband couldn't beleive I cooked it, he's used to eating like that from a 5 Star restaurant!
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Cooking Level: Expert

Home Town: Laurel Fork, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 25, 2009
This was DELICIOUS and I'm not much of a red meat eater. I eat red meat MAYBE once/month. I did make a couple of changes: - I used sirloin steak because I couldn't afford filet mignon. - I did first season the meat with adobo instead of using just salt. - I used Al Jerez (Sherry) Vinegar because I didn't have balsamic vinegar - I used Beringer Cabernet Sauvignon - I mashed one clove of garlic and rubbed it into the meat after seasoning with adobo - I doubled the wine/vinegar mixture and let the steak marinate in it overnight. - I didn't cook the steak in the sauce, I grilled it on my little George Forman grill. - I added 1 teaspoon sugar to the sauce and then let it simmer with sliced portobello mushrooms until it reduced in half - I served it with Smothered Green Beans and Honey Roasted Red Potatoes both found on this site. ABSOLUTELY SUPERB!
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Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico
Living In: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 25, 2009
Made this for Valentine's Day--a definite keeper-the aroma while cooking is wonderful and the eating is even better. You don't need to change a thing! Thanks for such an easy and great recipe.
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Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 24, 2009
I can't comment on the preparation of the steaks in this recipe, as hubby grilled ours outdoors over charcoal. I do have to say, however, that I would never simmer the filets in the reduction. In my view that's a good way to ruin very expensive filets! Having said that, I guess what I'm reviewing here is the balsamic/wine reduction which was just too simple to be that good! Richly flavorful and syrupy, and to think all you have to do is mix up a GOOD red wine and a GOOD balsamic vinegar and simmer it until it reduces about 75 percent. This was as good as any fancier or difficult glaze or reduction than I've ever made or eaten at fine restaurants. This definitely will be something I'll remember to make again.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 22, 2009
We chose this to go with cheese fondue. We made this exactly as per the recipe without alterations. The flavor was fabulous, especially in combination with the flavor of the fondue, but I could not get the vinegar/wine mixture to cook down into a true glaze - it simply evaporated. Will definitely make this again, and make a few alterations to try to get it do cook down a bit into a true glaze
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 21, 2009
not complicated. never did become a glaze. don't waste your money on filet mignon. it will taste exactly the same with a much cheaper cut. wrong choice to try for a special meal. this is much more everyday.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 20, 2009
This glaze was excellent! I used a cheaper cut than filet mignon, which made no difference, I'm sure, except to my wallet. I also subbed red wine for half of the balsamic vinegar to give a little more complexity to the sauce. Very good!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Marysville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 20, 2009
The balsamic glaze is what makes this recipe fantastic! Like fellow reviewers I grilled the steaks and made the glaze separately. I also followed the advice of doubling the balsamic, adding a clove of minced garlic and a tablespoon of brown sugar. Definitely a winner!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 20, 2009
Quite tasty - I made this for my honey on Valentine's Day. I used some of the other reviewer's suggestions, such as letting the meat rest and making the sauce on the stovetop. I don't think I let the sauce reduce quite enough - it was still tasty, though. I also broiled the filets rather than doing them on the stovetop. My honey pronounced me "Top Chef" on the spot! :) Thanks for a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 20, 2009
This recipe was very easy, and good. Not one of the more exciting recipes for filet. I did cook some sauteed mushrooms to go with this. Made a rice pilaf with nuts and currants to go with it, and green beans. Made a nice dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 19, 2009
Followed the suggestions to let the filets rest after searing each side, then again after cooking each side 4 minutes. During the second rest, I let the glaze boil down. . .a bit undercooked for my liking, but perfect if you like it med-rare. Great taste! Will make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 19, 2009
This was a smash success on Valentine's Day! I used reviewer suggestions and did not cook the meat with the glaze. While I broiled the filet mignons, I made the sauce. As also suggested, I put 2 garlic cloves through a press, lightly sauteed in a few drops of olive oil. I then added the vinegar and wine and let it cook down a bit while the meat cooked. An absolutely fabulous result with little effort.
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Cooking Level: Expert

Home Town: East Northport, New York, USA
Living In: Lynbrook, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 19, 2009
Simple to make, but very very good. My husband loved the recipe, and he usually only likes my steaks when I cook them on the grill.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 18, 2009
Dissapointing. I followed the sauce recipe as instructed, and added half a tablespoon of brown sugar and a tablespoon of butter (as some reviewers recommended). The steaks cost me $23 so I didn't want to screw them up, we ended up broiling them and adding the sauce later. This was just "ok". I'm not going to spend the money to make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 18, 2009
Cooked very well, but too much balsamic taste for me. Will use less next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2009
Great. This was our Valentine's Day Dinner. Followed to the T. However, next time I will buy a filet from a nice meat market...the individually packaged ones from my regular grocery store injected with solutions just had a weird texture. But the sauce was excellent and it was quick and easy. I will do this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2009
It just doesn't get any easier than this! Simple & quick when followed to the "T". Many variations are possible. The glaze formed from the balsamic vinegar & red wine is simply outstanding with a slight hint of sweet.
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Cooking Level: Intermediate

Living In: Maurice, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2009
Absolutely delicious! We also removed the steaks before making the balsamic glaze. This let the meat rest while the meal was being completed. Will DEFINITELY make again!!
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Cooking Level: Intermediate

Home Town: Elmwood Park, New Jersey, USA
Living In: Oakland, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2009
The balsamic glaze was outstanding! Simply superb!!!
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Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA
Living In: Media, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2009
Looks like I joined a lot of other people and made this for my sweetie for Valentine's. I didn't much care for the glaze either. Too much vinegar, I used a good balsamic. Used a good red wine and drank the rest with the dinner. It did come out a nice medium rare, maybe even a bit more on the rare side. Will try a different glaze.
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