Reviewed: Nov. 1, 2009

Good sauce for steak!

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amied

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Reviewed: Mar. 24, 2009

This really does make a fantastic sauce. I used it during the holidays with a tenderloin - froze the leftovers and had it with chopped steak. Both times, I caught my 92-yr-old grandma (a tough food critic) wiping the last of it off her plate with her finger. This is definitely a keeper!

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FOKLMEMBER

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Reviewed: Jan. 13, 2009

Fantastic! It's a very simple recipe with GREAT flavor. Served it with Barefoot Contessa's Turkey Meatloaf tonight and will use it with many other dishes in the future. Thanks for a wonderful recipe.

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LAJANIRAE

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Oct. 28, 2008

Very good. I used baby bellas and sweet onion for the shallots. I did not have beef broth, so I used chicken and a bit gravy browner. Very tasty with roast lamb.

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lisa r

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

Very good! I used about 2 tbsp. of olive oil instead of all of the butter. I also used some chicken soup mix with water instead of the beef broth.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 30, 2008

I used this for steak, didn't have arrowroot, but it was wonderful, the flavor was unbelievable.I let it simmer a good 30 minutes...the mushrooms were perfect.. Thanks

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Maggie

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Mar. 1, 2008

I went searching for a sauteed mushroom recipe, and this is the one I decided to use. We cooked steaks and chicken on the grill, and it all went perfectly together. The shrooms were absolutely awesome. Will definitely use again and again. Next time I may use a little less broth because there was so much broth left over and not many shrooms.

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CN29URSERY

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Reviewed: Feb. 25, 2008

Served over sirloin beef tips -- Yummy! and I'm not even a fan of mushrooms. Made it and even my 2 yr old toddler (who eats nothing more than plain pasta most days) loved it. I used cornstarch in place of the arrowroot powder and just sprinkled enough until it got to the consistency I wanted. Remember, the sauce does thicken upon standing.

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ek-p

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Reviewed: Nov. 17, 2007

I loved this recipe!! I served it with steak and it was a huge hit. I didn't change a thing.

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Anderswin

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: Dec. 24, 2006

I made this for Christmas Eve. It was absolutely delicious. Easy too. Used cornstarch instead of arrowroot.

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hfrancis

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Reviewed: Dec. 4, 2006

This sauce is awesome -- you'll impress your dinner guests! I served it over roasted pork loin - yum! I chopped the mushrooms after sauteeing them. I used cornstarch instead of arrowroot powder & it thickened fine.

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Oct. 12, 2006

Excellent and easy! Great way to impress company. Subbed 2x corn starch for Arrowroot since I had none. Worked GREAT.

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wildchild

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Reviewed: Oct. 8, 2006

Just wanted to try something different. This was a thin sauce, not bad, but nothing special. I prefer A-1 steak sauce (guests did too). If you grill a good steak, it really doesn't need to be hidden under a sauce like this.

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LikesGoodFood

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2006

I used this to make mushroom stuffed pork chops. I made this with a medley of mushrooms, switched to white wine to go with the pork and added 1 clove minced garlic. Fantastic.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jul. 13, 2006

Delicious! If you want to make the sauce lower in fat, only use a bit of butter or olive oil and cook the mushrooms and scallions in water. It works well.

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Julia

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Reviewed: May 20, 2006

Very good... I'll probably never use steak sauce again. This really does taste like something you would get at a nice restaurant. My only change was to use cornstarch instead of the arrowroot (what is that anyways?). Very tasty and not very difficult to make either.

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 3, 2006

Made this recipe for New Years Dinner, along with filet mignon. My guest raved about it, had to give recipe to several of them. Since we all like more a thinner texture, I didn't add the arrowroot or any corn starch. It's a keeper and cannot wait to make again!

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michelina

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Reviewed: Aug. 9, 2005

Loved this! I usually serve beef tenderloin with a port/shallot/bacon reduction, but this is equally as good!! The only thing I changed was corn starch for the arrowroot. If everyone loves mushrooms, this serves only four people.

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DAWNSNYDER1

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Jul. 28, 2005

Not sure if I really made this recipe but it came out great. I used margerine, white wine, green onions, chicken broth, and cornstarch. Must be the method and spices that give it that restaurant sauce flavor. Directions are a bit confusing. Note there are sliced mushrooms AND chopped mushrooms. My sauce was a little pale so I added a dash of browning sauce (Kitchen Bouquet) for color. Hubby was expecting it to be gravy though. Very gourmet tasting and not too overpowering to mask an expensive cut of beef.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Dec. 27, 2004

Excellent recipe! I received tons of compliments on it. The only thing I changed was using cornstarch instead of arrowroot powder. Tastes even better the next day with leftovers!

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TEJAHSMOM

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