Reviewed: Sep. 28, 2009

OMG TO DIE FOR! I made this for my husband and I's first anniversary dinner and we both thought it was the most amazing thing ever. There was so much marinade left over that we used on a plethora of different things from steaks to a pot roast to shrimp. ALL FANTASTIC. I will also say that my husband and I are both beef "simplistics". We love the taste of beef all by itself. We generally grill with a bit of salt and pepper and call it good and it generally if FANTASTIC just like that. But we felt we needed something a little extra special and this whole thing was just tremendous!

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Sep. 2, 2009

This was wonderful! My husband raved about it all night. Hours later he was was still talking about "that steak". Thanks for the recipe!

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Caroliney

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Reviewed: Apr. 20, 2009

I'm obsessed with the steak. To die for... My only change is the way you cook the filets- which I learned from a chef here in town. Just sear on a stove top grill pan and then place in a baking dish and cover with foil and cook for about 8-10 minutes.

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bluefox

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 14, 2009

Everyone who eats meat seemed to like this pretty well. The marinade amount is way more than is necessary, though. For 6 steaks, I made the amount for 4, and there was still a lot. Cut down on the marinade, and drink that good wine with your meal instead. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 21, 2009

Decent. Not worth rave reviews. Have better recipes myself.

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galewind76

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Reviewed: Oct. 12, 2008

This was simply delicious! I followed the recipe to a "T", with the only exception being the type of steak. We chose to use 6 thick cut strip steaks instead of the filets, and everyone kept showering me with positive comments on how they enjoyed dinner (especially the steaks). Thanks so much for sharing this recipe.

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Babette G

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Stow, Ohio, USA

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Reviewed: Jul. 28, 2008

I really enjoyed the flavor of this steak. I didn't add the extra butter on top, just too much extra fat for me. Served with Ultimate Twice Baked Potatoes.

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NEWFMOMTIFF

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Reston, Virginia, USA

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Reviewed: May 16, 2008

Very good. Used only about 1/2 or 1/3 of marinade. Very nice taste. Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

The flavour of the wine really came through the steak. I replaced the shallots with garlic in the butter & found the wine didn't mix into the butter properly. Overall a tasty & easy to prepare steak but just didn't quite live up to my expectations given the good reviews.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 13, 2008

Very good! Definitely will make again and recommend others to try!

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Apr. 10, 2008

This is definitely worth the time and effort involved in making this steak. It's without a doubt the best steak I've ever had. One thing extra I did was to cook the marinate after I removed the steak from it and I thickened it with corn starch in a little bit of water. It makes an excellent gravy to drizzle over the steak when you plate the meal, or you can toss some on sauteed mushrooms and cook for a few minutes as a nice side to go with the steak. I even drizzled some of the sauce over the baked potatoes.

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Elvish-Hillbilly

Cooking Level: Intermediate

Home Town: Wellsburg, West Virginia, USA

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Reviewed: Feb. 26, 2008

I cooked this for my Husband recently on Valentines Day. We loved it!!!!! My mouth waters just thinking about it. I used scotch fillet steaks and a good Aussie cabernet merlot, for the marinade. We cooked this for friends last weekend and they now have the recipe too! Thanks so much :o)

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bradygirl

Cooking Level: Intermediate

Home Town: Fremantle, Western Australia, Australia

Living In: Esperance, Western Australia, Australia

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Reviewed: Feb. 24, 2008

Perhaps I'm just not a fan of the flavor on this one. Twice now I've made this recipe and have not been pleased with the results, despite the fact that I followed the directions exactly.

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Sunnie Hart

Cooking Level: Beginning

Home Town: Rockwall, Texas, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 18, 2008

This recipis is extrodinary. I had a special evening planned with my wife and I wanted to surprise her with a nice romantic dinner at home. This weas the perfect recepie. I followed it exactly using a good merlot. I cooked up some roasted new potatoes to go with it, and sauted some portobella mushrooms and shallots with some of the left over marinade. To finish it off, I took the remainder of the marinade and reduced it down to a nice dipping sauce. Everything turned out great and the flavors were incredible. WONDERFUL RECIPIE!

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icekodiak

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Reviewed: Jan. 14, 2008

I made this last night and it was delicious. I could kick myself for not taking a picture though. I followed the recipe almost exactly except we didn't have any charcoal so we put the tenderloins in the oven on broil (approx 500 degrees) for about 7 minutes on each side. I let them rest for another 10 minutes before dolloping the butter on and placing them in the 200 degree oven. They came out perfect -pink inside but not too pink. (The tenderloins I used were approximately an inch thick) My husband and daughter both loved this recipe. I served the steak with garlic mashed potatos and steamed asparagus. I will make this recipe again but next time I promise to take a picture. Thanks, Penelope Holmes for a fabulous recipe!

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SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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Reviewed: Sep. 22, 2007

We loved these steaks! The yummy compound butter made the whole recipe for us. Make it for someone you already love since you'll both have serious onion-shallot-garlic breath after (and you won't even mind because this recipe is that darn good!).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jun. 16, 2007

Absolutly WONDERFUL. My husband and I like to get filet mignon for special ocassions and I havent found a marinade that I liked until now. I will definately be using it again. Only change I made was with the butter. I was scared to put that much pepper in it as I am not a big pepper fan. I just cut the amount down.

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MISHY_MI

Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

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Reviewed: May 3, 2007

I am only giving this one four stars because I made it exactly according to recipe and it wasn't as good as expected or as other reviews stated. I would make this again, but it's a lot of work for something that doesn't make you go 'MMMMMMMMMMMMMM...'

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Apr. 11, 2007

I have made this for Valentines Day twice now three years apart, the first time I was able to get Filet Mingnon and it was scrumptious!! The second time I wasn't able to get the Filet Mingnon and the butcher suggested New York Strip as a substitute cut of meat, we were let down. . . the flavor just wasn't there, even after three years we could tell it wasn't as good as the first time and I made it exactly as the recipe reads did not change a thing. I will definetly make this again but ONLY if I can get the Filet Mingnon steaks!!

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Lisa Ann

Cooking Level: Expert

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Reviewed: Feb. 21, 2007

I used top sirloin steaks instead of the filet mignon, and marinated them for seven or eight hours. Really good.

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patriotizm

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