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Reviewed: Sep. 15, 2007

I had to alter the recipe a bit due to dairy allergies, used vanilla soy milk in place of vanilla ice cream. Loved the flavor of the mushrooms, but the sauce was a weird color, too sweet and lacked depth. It was not bad, but not even close to restaurant quality and I definitely would not serve to guests. I might take the mushroom part of recipe and use a port or dessert wine glaze instead of the jelly and ice cream, but will not make again as it is written.

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SUSI LW


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Reviewed: Apr. 21, 2007

Used some red wine and olive oil during the simmer instead of the butter. Had some American Idol strawberry swirl ice cream in the freezer - this concoction was pretty darn good.

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coolmonkshoes

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Feb. 15, 2007

At first when I read this recipe I was a bit leary of the jelly and ice cream. When I made it for my hubby he LOVED it and he is very particular about his filet! I've made it since for my Dad and my brother and they both loved it as well!

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Krista


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Reviewed: Feb. 7, 2007

Good. I will try again, a little more salt and less ice cream.

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DJ

	Living In: Merrill, Wisconsin, USA
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Reviewed: Dec. 25, 2006

It wasn't around long enough to take a picture 'cause it was SO GOOD! I was so tempted to use a splash of red wine to deglaze because I only had powdered bullion, but the flavours were FANtastic anyway! It tastes like something you would order in a fancy restaurant. My steak was absolutely perfect (rare) but I had to cut my husband's steak (must be well-done) into thick strips to finish it because the mushrooms were threatening to burn. Then, with both steaks in the pan (mine to reheat, his to finish) I started the finishing steps for the amazing sauce by swirling around the pan so the juices would get around and under the steak and mushrooms. The plating was gorgeous! We had been 'Christmas snacking' all day, so all I needed was the garlic mashed potatoes (no pepper--just marg and cream)to add to the plate. My husband LOVED it! I used black currant jam and Real mushrooms, too. Excellent!

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MJJK

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Nov. 21, 2006

This recipe sounds scary, but give it a try! It's a little sweet but sooo good! We served it for dinner guests everyone loved and no one guessed there was ice cream in the sauce!

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trinocat


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Reviewed: Aug. 2, 2005

Absolutely delicious. Serve this to impress!

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TMAC


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Reviewed: Jul. 27, 2005

YUMMY YUMMY YUMMY!! Okay everyone this is it, this recipe is delicious!! I made it for my hudband and two kids and it was a winner all around! The only thing I did was put less mushrooms into it, cause we are not huge fans!! If you are having a formal dinner this would work. It looks beautiful after you frizzle the sauce onto the steaks. And when they take a bite mmmm what a suprise.

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TOOCATLADY2


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Reviewed: Mar. 3, 2005

I found this sauce to be too sweet, however I'm giving it 4 stars because my Mother really liked it.

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KazMc


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Reviewed: Nov. 19, 2004

this was the first meal ive ever made and it turned out perfect!!!

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ANNAH710


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Reviewed: Nov. 7, 2004

Five stars for creativity and taste. I used thin-cut petite sirloin steak and it turned out great. The mushrooms really make the sauce and the jam and icecream add sweetness, but not too much. Definitely worth a try. I may have let the sauce simmer too long, but it was just enough for my husband and I, and I made the full amount. You may need more for 4 servings.

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Ioreth

	Cooking Level: Intermediate Home Town: Nampa, Idaho, USA Living In: Cainta, Rizal, Philippines
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Reviewed: Mar. 29, 2004

This is awesome! I didn't use mushrooms, instead I used extra lemon in the sauce!

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BRANDYCROCKER


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