My husband & I both agree that while the sauce was good, it was very salty. I don't think it was worth the effort...Next time we'll just drink the bottle of wine!

Made the sauce as stated but cut in half. We grilled filet mignon's on the grill and topped with the sauce. Made it about a month ago and just got around to reviewing it as i'm making it again tonight and needed to come look up the recipe and much to my bewilderment realized i never did the first time! My husband and I have been craving it again ever since and this will be a staple around here and most surely will use for entertaining! Thank you!

Great! I left out the olive oil, but kept everything spot-on! Doesn't take a long time to reduce this, keep an eye on it!

I made a few tiny changes to tweak- I love garlic so I almost doubled the amount, used more thyme, and added a few chili pepper flakes in the sauce. Also doubled the butter which made the sauce more creamy. All in all it was a great recipe and can certainly be used to make cheaper cuts of meat better.

Excellent. The sauce made the dish. I put it with the roasted vegetables recipe. http://allrecipes.com/Recipe/Roasted-Vegetables-501/Detail.aspx I thought I was in a fancy restaurant. Spectacular together!!!! Definitely making it again. Rick

This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce.

The Merlot sauce alone is worth five-stars! I've also made a Cabernet Sauce the same way and it turned out wonderful as well. This is a keeper. I'll definitely make this again.

This was excellent for our once a month fancy dinners we like to have! The sauce was wonderful!

This was very good. We really enjoyed it.

Fabulous recipe. I used Filet Mignon instead of tenderloin. Remember to use a wine that you like, because the taste intensifies the more you cook it down.

Ver good sause. My wife loved it and we discussed using it on pork or some other cuts of steak because I like my tenderloin right off the grill.

This was delicious! The sauce takes some time to come together, so next time I may make this the night before, but it was well worth it!

This recipe was exquisite! I made this recipe for a dinner party and everyone loved it. My filets were super thick, so I browned them and finished them off in the oven to medium rare. The sauce just went so well with the steak. I served this with garlic mashed gold potatoes and baby green salad with Chantal's cheesecake for dessert. I reduced the wine and prepared the butter mixture the day before. So delicious!

it tasted pretty good but not worth the time, money and energy that goes into making this

WOW!!! This recipe was excellent. I've made it twice so far, the first time for Valentin's Day for my husband and the second this evening as a farewell dinner for my brother. Everyone was speechless!!! It definitely was 5 star restaurant quality. I served it with thyme roasted potatoes and green beans almondine.

I'm still a newish cook, and this recipe entailed several firsts for me: the first time I've cooked with either filet mignon or shallots, and the first time I've ever reduced a sauce. With those caveats, I found the results to be a little disappointing, flavor-wise. But I had very high expectations, so this just resulted in this being "pretty good" in my book. The filets with the shallots and garlic were very tasty, but I found my wine sauce to be fairly bland. Step 1 wasn't too clear (to this beginner) about what heat (low, medium, high, boil) to reduce the sauce on. I had it too low, then cranked it up, and it still took me 1.5 hours to get 3 cups of sauce. And I don't think the 2-3 minutes in step 3 was enough to thicken the sauce, either. I may try this recipe again, though - it has a lot of potential, but I've got to get the hang of making sauces like this.

WOW!! This sauce was amazing and sooo tasty. I made this sauce for a special Valentine's dinner for my husband and he was very impressed. Although, I did reduce the sauce a little too long (most of it evaporated because I had the heat on too high). It didn't take as long to reduce the wine/broth mixture as the recipe indicated. Also, I eliminated the butter and flour mixture. I added the shallots, garlic and thyme right into the reduced wine sauce after about an hour. Then I poured the sauce mixture over the fillets in the medium heat skillet (note: I BBQ the fillets to about medium rare before I placed them in the skillet. This helped make sure they cooked in time for my dinner). After a few turns of the fillets in the warm saucy skillet, the sauce covered the fillets perfectly and everything