Reviewed: Feb. 29, 2012

Perfect sauce to combine with egg noodles and meatballs. I had left-over grilled hamburger patties that I cut into cubes and re-heated in with this sauce. It was delicious.

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Reviewer:

SARAHLOUZOO

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

Living In: Lewisville, Texas, USA

Reviewed: Jan. 1, 2012

I had mushrooms to use and was making pork and sauerkraut for New Years Day dinner so I made this to go on the pork roast. I changed it up by using white wine instead of red, chicken broth instead of beef, garlic instead of scallions and cornstarch instead of arrowroot. The sauce is fantastic. My DH practically licked the pan clean! I will be making this again, as written, for a beef dinner sometime soon!

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Dec. 27, 2011

This sauce was excellent! I made it just how it was written (well almost, used corn starch, didn't have arrowroot) and served it with beef tenderloin for Christmas dinner. It tasted like it was from a restaurant. Heated it up the next day with left overs and it was just as good. It was perfect! This recipe will be my new tradition!

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Reviewer:

Mom of 3

Reviewed: Oct. 5, 2011

So much flavor! I cut it back and just eyeballed ingredients so I don't think mine was as "saucy" as it was supposed to be, but man was it good! I used fresh thyme cause that's what I like and used cornstarch instead of arrowroot cause that's what I had ;) Nice recipe!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Sep. 23, 2011

Normally, I don't give 5 stars to recipes that I tweak. However, this was so well-received it warrants an exception. I added about a 1/4 cup of cream and doubled the cornstarch (no arrowroot) to thicken it up a bit. Served over chopped steak and smashed 'taters. This was SO good that my mother's husband, who is on hospice care and has zero appetite, cleaned his plate. The man is also a VERY critical foodie. He now says that I'm an excellent cook. Thank you, Jimmi. You made my dinner!

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Reviewer:

lucylove

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Wesley Chapel, Florida, USA

Reviewed: Jul. 24, 2011

Wow! I just made this in 15 min. Super easy, fast, and delish!

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Reviewer:

STREETRUNNER

Cooking Level: Expert

Home Town: Alameda, California, USA

Reviewed: Mar. 17, 2011

Was looking for a sauce similiar in taste to my Mom's Bordelaise sauce; this one worked out well. I did add whole cloves and peppercorns in addition to the other herbs to make it taste more like my Mom's. As many others had said they didn't have arrowroot to thicken their sauces, I hate to admit I didn't have it either; I used cornstarch instead. I finished it with a splash of tarragon vinegar for brightness/freshness. The sauce hit the spot, thank you Jimmi for sharing!

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Mar. 15, 2011

This sauce is DELICIOUS! I consider myself a pretty good cook, and this sauce made me feel like a pro! I grilled steaks and smothered this all over them and our plates were so clean when were were done eating we could have put them back in the cabinet : )

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Reviewer:

kristi

Reviewed: Jan. 31, 2011

This was good but not great... will keep tweaking. I had no arrowroot so subbed tapioca. Also added tarragon, parsley, and basil to give it a little more depth. Will make again.

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Reviewer:

dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

Reviewed: Jan. 2, 2011

I was looking for something to fancy-up our steaks on New Years Eve and this was perfect. I was worried it would be too gravy like, but it wasn't at all. I also substituted onions & garlic for the shallots and used corn starch instead of the arrowroot.

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