Reviewed: Jan. 4, 2007

This was delicious and a wonderful way to impress new friends :)

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Reviewer:

BISODER

Cooking Level: Expert

Home Town: Budd Lake, New Jersey, USA

Living In: Frisco, Colorado, USA

Reviewed: Jun. 30, 2006

My husband made this for me tonight and we love it! He reduced the measurements of wine to 1/2 and the broth to 3/4 of what is stated. The reducing time took no more than 20 mins using these ratios. In addition he also used mushrooms, two slices of bacon, 3-4 green olives and gargonzola instead of the bleu cheese. Gotta give it a try. I'm not a fan of olives, but this was a hit!!!

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Reviewer:

KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

Reviewed: Jan. 7, 2006

Easy and very tasty, would definately make it again

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Reviewer:

sremps

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 6, 2006

I made this for our family this past Christmas Eve and WOW! Everyone LOVED it! Thank you for sharing.

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Reviewer:

dancinmit

Cooking Level: Expert

Living In: Merced, California, USA

Reviewed: Jan. 2, 2006

the sauce was tasty, but not very attractive. Very runny, even though I reduced the sauce. Served it with a beef tenderloin.

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Reviewer:

RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

Reviewed: Dec. 24, 2005

Fairly easy and tasted quite good. Like other reviewers it took longer than 20 min to reduce. I have a gas stove and can control heat accurately-it still took 40 min. Well worth it-will make again.

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Reviewer:

Linda H

Reviewed: Dec. 15, 2005

I needed a quick way to cook the filets with a "fancy" sauce and this was great. My only change was to slice the onions and I didn't use the olives since I ran out of them. I served it with mashed potatoes (the gravy was great on them!) and brocoli with butter sauce. Thanks submitter - this was excellent.

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Reviewer:

Aspiring Chef Rita

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Dec. 2, 2005

Great wine sauce and very easy to prepare. Best compliment from last night's dinner: "downtown good." I used 2/3 potency beef demi glaze instead of broth, which I think helped reduction process and maybe added to flavor? Also did a side of shrooms w/butter sauce, and a side dish of blue cheese crumbles. Most put shrooms on steak, then the reduction sauce as well as a sprinkle of b.c. crumbles. Had 6 people to dinner so had to make a second batch, but that allowed extra dabs. Enjoy.

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Reviewer:

Keith W

Reviewed: Nov. 29, 2005

Mu husband did like this. The only reason I am so so it because I don't like olives or blue cheese. But did eat it and did have taste. Will make it again for him. Thanks again

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Reviewer:

KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

Reviewed: Nov. 19, 2005

This was wonderful -- I even forgot the thyme/basil at the end. I used sherry I had on hand instead of port, and used Danish Blue cheese. I reduced it for about 20 minutes and at the end stirred the cheese into the sauce, which thickened it up a bit. Was very flavourful. I didn't have olives, so I subsituted mushrooms. Will make again for sure.

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