I noticed how many people mentioned the sauce being too liquid-y, so I dissolved some cornstarch (half tsp) into a bit of hot water and added it to the sauce. As I tasted the sauce, I found it quite bland -- not enough marinade was leftover to add to the mushroom juice. I had to add a tablespoon more of hoisin to the sauce. The sauce then turned out quite nicely. I was a bit disappointed with the beef. It marinated for several hours but didn't seem to pick up the flavor of the marinade. My husband and I both felt like something was lacking... maybe adding a splash of soy sauce to the marinade might help? If I were to try this recipe again, I'd also pick a cheaper cut of beef rather than tenderloin (filet mignon) -- the texture seemed a little odd to us because it was so soft and flavorless.
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I noticed how many people mentioned the sauce being too liquid-y, so I dissolved some...