Reviewed: Feb. 19, 2007

These is something magical about these steaks. I used ribeyes because I could not find qood quality filets at my store. I reserved the marinade to make a quick pan sauce for the steaks to give diners a choice. I sauted 1 cup of sliced mixed mushrooms in butter, then removed the mushrooms, and added the marinade, reducing to 1/2 (you might need to add 1 tsp of cornstarch to aid it) and added back in the mushrooms. Many of my guest put both the mushroom sauce and the butter on top.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Feb. 14, 2007

Excellent taste

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Langead

Home Town: Lyndhurst, New Jersey, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Feb. 14, 2007

I was turned on to this recipe 4 years ago. It was AWSOME. I made it again a few years later and it was not so good. I pondered the difference in the two occasions and determined it was the freshness of the Filet. The first time I was working at a Steak House and brought some home, the second time, I went to my local grocery and picked up some mass produced pre packaged "filets". Don't skimp on the ingedients, you get what you pay for. Yes, play with the time marinated, but not the ingredient. Use real butter, use real Burgundy. A $10 to $12 bottle works fine. If you want something different, if you are looking for something different, then Keep Searching for something different. This is a very good meal, don't change it and then say it wasn't that good.

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Orinre

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Reviewed: Feb. 14, 2007

Made this for the family on Christmas and it was a huge hit...my father in law even asked for the recipe!! And I still have leftover marinade that I froze for tonight, yum!!

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Madleymom

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Reviewed: Feb. 12, 2007

Wonderful! I didn't have oyster sauce and it turned out awesome without it.

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CUCKOOBIRD

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 11, 2007

I must say, after reading all of the reviews about how good this is, I was pretty disappointed. It was OK, just not worth a 1/2 bottle of wine and almost a whole bottle of oyster sauce... (I halved the recipe). I probably won't make it again.

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GLEAM

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 27, 2006

This recipe lives up to the "hype". I made this for an anniversary dinner with my fiance and we both LOVED it. I highly recommend making this dish for someone you love, the best way to a man's heart is truly through his stomach and this is the right ammunition :)

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Gwenn

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 21, 2006

OMG! Yummy! We made this last Christmas Eve, and will do so again this year. Thanks so much for this delightful recipe!

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HISANDTHEIRS

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2006

Wonderful. It was great! I really enjoyed it.

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WEESI1

Cooking Level: Expert

Home Town: Humble, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 24, 2006

Outstanding! We scaled this down to 4 steaks. We used low sodium soy sauce and used only one stick of softened butter instead of the canola oil. We served this with a side of egg noodles that I had tossed in a touch of evoo. I boiled the marinade and then spooned this over the steaks and noodles on the plate. This was a delicious meal and I will make again soon. Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 21, 2006

Very good, I overmarinated it the first time and left the filets in overnight and they absorbed too much of the wine and didn't taste like steak at all anymore. I've since used it on several different cuts of steak and marinated it only 5 hours and they turned out terrific. Family requests it now and even my picky 8 year old loved it.

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KARARNMI

Home Town: Clinton Township, Michigan, USA

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Reviewed: Aug. 7, 2006

Extremely good flavor! Best steak I have ever had. My kids even loved it and raved about it.

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THEBURKEBROOD

Living In: Iwakuni, Yamaguchi, Japan

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Reviewed: May 3, 2006

Excellent recipe. I took the leftover marinade in a saucepan and added cornstarch and cooked the mushrooms in it.

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Jen R.

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Feb. 16, 2006

Excellent! Easy to prepare. I did not use Filet Mignon though. I halved the marinade portion of the recipe and placed the steaks and marinade in a ziplock bag and refrigerated them over night. This is definitly a recipe to use to for a special occassion or to impress someone.

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MONICA

Cooking Level: Expert

Living In: California, Missouri, USA

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Reviewed: Feb. 16, 2006

I made this for Valentine's dinner and it was delicious. My husband could not stop raving about it. I did the filet's in the broiler instead of on the grill, and they turned out fine. I'll be making this for other special occassions.

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rshreeves

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2006

I didn't think this changed the filet taste that much. I grilled outside on the grill. I have some left over so I'll try on a lesser cut of meat.

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olson

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Reviewed: Jan. 30, 2006

This recipe has the WOW factor. At first I had a hard time marinating filet because it is such a good cut of meat. All I can say now is thank goodness I did because this recipe is DELICIOUS!!!!

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Rene

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Reviewed: Dec. 11, 2005

Even with marinating a bit too long, this turned out tender and tasty.

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CRABBYGIRL

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Reviewed: Oct. 11, 2005

I guess this recipe was too “hyped” up and I expected something spectacular. I was looking for a really special filet recipe for my boyfriend’s birthday, one that I wouldn’t use on a normal day. It was good and we enjoyed the filet, but it was not significantly better tasting than any other good simple marinade that I have tried. It mostly tasted like burgundy wine and soy sauce (a typical simple marinade). I don’t think any of the other ingredients made a difference.

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KP13

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Reviewed: Aug. 2, 2005

I didn't care for this. It needed way too many ingredients and it didn't do much for our filets. I was really hoping for something amazing. The butter was a neat additive, but not for the health healthy diets.

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SAMJSTEIN

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Lover's Beef Burgundy Filet

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