The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
I used a good quality wine and vinegar, yet it was totally lacking in any flavor at all. I followed the recipe exactly. Liquid was not a glaze at all.
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Cooking Level: Expert

Home Town: Upland, California, USA
Living In: Fullerton, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
Didn't care too much for the strong vinegar taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
Just made this for my family for Valentine's Day--it's a keeper. I adjusted the cooking time based on the thickness of the filets and added a bit of brown sugar as recommended by other reviewers.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
I got 1 1/2 inch thick tenderloins from the butcher block. Then I made the recipe exactly per instruction. My family is raving about it.
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Cooking Level: Expert

Living In: Boyd, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
Awesome glaze! Like several others, I grilled the filets seperately and used the basalmic vinegar combo as a glaze. I doubled both the basalmic and vinegar, added I teaspoon of minced garlic, and 1 tablespoon of brown sugar. It needs to boil to reduce to a syrupy glaze. It will also thicken more as it cools. The clincher is the bluse cheese. The combination of that tart cheese, with the sweet glaze is perfection. My husband asked me to bookmark this sauce while we were stille eating! This one is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
Delicious and supurb! Made the sauce with 1 cup red wine and 1/4 cup balsamic vinegar with a healthy pinch of brown sugar and 1 tsp. butter per recommendations on the site. The sauce made the dish and was amazing. Thank you for this great dish, it made our Valentine's Day!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Feb. 14, 2009
I made this for my husband for valentine's day dinner and he absolutely loved it as did I. I followed the recipe except I added a large pinch of brown sugar to the glaze. I also poured the excess glaze in small dipping bowls and it was all gone at the end of the meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
OMG, you MUST make this recipe! I made this for my wonderful husband for Valentine's Day dinner. The filet mignon just melted in your mouth. (My filet mignon was a bit larger than the 4 oz. steaks mentioned in the recipe, so I had to cook mine a smidge longer to get to medium rare.) The sauce was to die for! (I also doubled that to work with the larger steaks.) This recipe is a keeper and was PERFECT for a romantic dinner. I'd highly recommend this recipe!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
I already gave this recpipe a great reveiw, but I forgot to mention that I topped the filets with gorganzola and put them under the broiler just long enough to melt the cheese, then drizzled them with the glaze. It was delicious!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 14, 2009
My first time ever cooking steak (i don't like meat--especially steak) and my husband loved it so much!! Sautee'd sliced onions with it, and it caramelized so nicely with the glaze
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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. 13, 2009
This meal was pretty good. The combination of flavors between the Filet and the Balsamic was good. In my own opinion it was lacking something, or the glaze would have been better over a thinner cut of meat.
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Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 13, 2009
Very good. At the end after the steaks are removed add a pat of butter (or a little more if you like) to the sauce and swirl it around just until melted then spoon it over the steaks. Even better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 13, 2009
This recipe was amazing exactly as its written. I don't normally cook meat on the stove, but this has changed my way of thinking. As others suggested, I doubled the liquid. My husband has already asked when we are having it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 12, 2009
I loved this recipe for its simplicity. I only have one suggestion, use a good red wine. The one I used was too sweet a chiraz. Thats the only thing I would reccomend. I will try again with a dry red wine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 11, 2009
Okay, I made a few errors. I broiled it like someone suggested, but I didn't like how dark it looked on the outside, although the taste was still great. Also, I started my glaze way too soon and it came out just so sticky and condensed that it didn't spread well on the meet. All problems that were due to me, and not the recipe. It was my first time really cooking red meat off the grill, and def my first time making a glaze. I learned a lot though and can't wait to try it again.
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Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 10, 2009
I have made this 4 times now and each time has been perfect! I have never had a problem with the vinegar overpowering the meat, if anything, I go heavier on the wine. Done correctly, the result will be a tender, MEATY flavored steak. If you don't like steak on its own, then follow those who have made changes. We like tender, flavorful steak; left alone, this recipe performs. Also, I buy our steak when it is "special today" at the market. My friend who grew up working at a butcher shop taught me that the aging on a steak (the browning of the juices in the package) actually makes it more tender. Now if it is green, walk away!
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Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA
Living In: Hershey, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 5, 2009
Delicious. I didn't know that balsamic vinegar and red wine could taste so fabulous together. (noob, I know.)
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Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA
Living In: Sherwood, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 5, 2009
So good! Not a single change needed. I felt like the best cook in the world when I made this, YUMM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 2, 2009
This balsamic glaze is just kicking!!! I use it now to marinate all my meet. I don't cook steaks in it, just brown them for 2-3 min per side, remove them, then add marinade to the skillet to make balsamic-wine reduction. And later I can't stop soaking bread in this thing))
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Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 31, 2009
I cooked my steaks first. After removing the steaks from the pan, I made added the listed ingredients and added dried tarragon, garlic, salt and pepper. I also added sliced mini-portobella mushrooms. Pretty good.
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Cooking Level: Expert

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