Reviewed: Apr. 1, 2002

Was okay.....have had tastier sauces in my day.

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Reviewed: Mar. 18, 2002

...This was awesome!!!!...I too added 1/2 cup of mushrooms and 1 can of the beef broth. It takes 45 min or so to reduce the wine sauce, and that is boiling it on high the entire time, so allow for this. Highly recommended.

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JULIEMC001

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 25, 2002

Wonderful Recipe - I added one can of beef broth and fresh mushrooms.

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JSD540

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Reviewed: Jan. 20, 2002

Wonderful recipe. I martinated the steak for a while in italian dressing. The sauce was superb and I will double the amount the next time. Thanks!

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MAYANIK

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Reviewed: Jan. 17, 2002

Really good steak recipe! Make sure you cook the steak enough though - at the recommended time, mine was way too rare.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Dec. 31, 2001

This was really good - it was a little time consuming but well worth the wait - its a keeper. RRay

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theboyzmama

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2001

The flank steak was excellent - especially when having leftovers the next day.

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LOKNUDSON

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Reviewed: Oct. 12, 2001

The sauce was marvelous. My husband is not a wine fan, but loved this. I found that you need to cook the steak a little more than specified though - otherwise it's pretty rare.

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BECKIDAKAN

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Reviewed: Sep. 24, 2001

I've never really made steak before. I just picked up some flank in the supermarket, searched for a recipe for this cut and found this one. I didn't have wine so i substituted equal amounts of grape juice and beef broth. I loved the sause sauce and the steak was pretty tender. Definitely would make it again.

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JGORIS

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Reviewed: Aug. 12, 2001

All we have to say is MMMM MMMMM GOOD!! We love this great recipe. My husband and I fix a fancy dinner once a week and this made our dinner GREAT.

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Regan

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Reviewed: Jul. 23, 2001

Very good! Had read previous entries and added sliced mushrooms after the beef had been pan seared. It made the meat really tender! Then after removing the meat and pouring in the wine, I also added a cube of beef boulion. Yummy! Will definitely make this again.

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INSTANTD

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Reviewed: Mar. 13, 2001

This was great. I did as other's suggested and added 1/2 pound of sliced mushrooms and 1 cup of beef stock. I think it would also be good with a nice steak. It tastes much like Steak Diane, one of my favorites. Definitely a keeper!

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ELAINA DULANEY

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Reviewed: Jan. 17, 2001

This is a good recipe. I made several mistakes and it was still good. I left it on the eye after the wine sauce was reduced by half and forgot to add the last 2 TBSP of butter. The rarest part was the most tender. I added one beef boullion cube and one jar of whole mushrooms.

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LBT

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Reviewed: Jan. 3, 2001

Really tasty although I'll probably add some beef stock to the reduction mixture next time to give it a little bit more depth. Worth doing definitely.

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BARRYWE

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Reviewed: Dec. 30, 2000

This recipe was pretty good. The sauce really lacked substance. It needed something else, despite the fact that I used a very good red wine. Perhaps beef boulion would help. All in all I will probably try this recipe again.

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LAFLOWERS

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Reviewed: Dec. 28, 2000

So yummy, my husband loved it.

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GRACE ELLEN

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Reviewed: Oct. 12, 2000

Very tasty and tender flank steak. I used a cheaper wine so my sauce was bitter and I had to add some sugar to cut the bitter taste. The dinner was great! The next morning I took the leftovers and made steak and eggs, yummy, yummy!

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