Reviewed: Apr. 15, 2012

Light on flavor according to the family.

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Reviewer:

FROG333

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Reviewed: Mar. 20, 2012

I had to double this recipe to have enough for a dinner party. It was a huge hit with beef tenderloin au poivre. Everyone loved it!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Easley, South Carolina, USA

Reviewed: Feb. 22, 2012

Tasty but alot of peppercorns gives it a weird texture.

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Reviewed: Jan. 11, 2012

Sauce came out ok. I have trouble with sauces to don't go by me. I have a real problem making sauces come out correctly.

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Reviewer:

jbarboza

Cooking Level: Beginning

Home Town: Milpitas, California, USA

Living In: Pahrump, Nevada, USA

Reviewed: Dec. 30, 2011

did not care for this recipe at all. I should have realized it wouldn't meet my preferred creamy sauce taste. Don't care for the wine reduction flavour. Would probably be very good if that's your taste liking. sorry...probably won't make this again

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Reviewer:

lilscakes

Reviewed: May 15, 2011

I agree that the whole peppercorns were a bit much, but maybe soaking them would help. Next time I plan to use cracked pepper. Delicious, though! Compliments all around the table.

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Pedrokitty

Reviewed: Mar. 18, 2011

Not good. This is not a sauce. This is a reduction of primeval elements. 1 garlic clove vs. 3 tbs of worcestershire sauce and a half pound of pepper???????

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Reviewer:

Bex

Reviewed: May 6, 2010

After reading some of the other reviews, I reduced the peppercorn to 1 tbsp, and reduced the Worcestershire sauce to 1 tbsp. and increased the wine to 1/2 cup (I used Cab since it was all I had). I sauteed the mushrooms, garlic and Gardein Beefless Tips over high heat until "beef" was seared then added the liquid and reduced the liquid by half. Amazing flavor and super easy to prepare!

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Reviewer:

smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 11, 2010

Awesome! and gave me an idea for a spin on my own recipe, i added a bit more garlic and merlot and used soaked green peppercorns and lots of them instead of black, much softer and not as strong so i added a liitle bit of cracked black pepper. Removed my fillets from the pan and threw it together with the steak juices, 10 mins all done!

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Reviewer:

stella

Reviewed: Dec. 29, 2009

Reminded me of peppercorn steak I had in Germany at a castle while I was there waiting to come home after being sent there from Afghanistan. It was the first real thing I had been able to eat and keep down so this is very special to me. I too added cream to it because the sauce I had also had cream but everything else was the same. Thank you for bringing back excellent memories!!

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