Reviewed: Feb. 9, 2009

It was pretty good, I used strawberry jam instead of jelly. It was kind of sweet, not sure it was my favorite flavor but I will definately make it again. YUM YUM!!

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TrixieDarty

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA

Living In: Brigham City, Utah, USA

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Reviewed: Jan. 24, 2009

This was an excellent recipe. We used a very tender filet which helped. I actually added the mushrooms sliced to the pan with the filets (instead of chopped and in with the butter spread.) Presentation was wonderful and it was easy to do well.

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DWIRICK1

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Reviewed: Dec. 29, 2008

I thought this was rather gross. It was way too sweet.

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Lisa

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Reviewed: Dec. 14, 2008

Didn't pan fry. Grilled the steak. Needed more mushrooms in the sauce. Funky to add vanilla ice cream.

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yummyT

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Reviewed: Dec. 9, 2008

I had to drain the sauce and make a quick gravy. My family was not too impressed with this one

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gail

Cooking Level: Beginning

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Reviewed: Dec. 6, 2008

Excellent!!!! This cooked up very quickly and the sauce was so good. It was a nice change of pace and not overly sweet but the taste of the jam and ice cream come through. I will definetly make this again.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Dec. 5, 2008

Nice and different way to make a special dinner. Hubby loved it!

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Aagnew

Cooking Level: Beginning

Home Town: Riverview, Michigan, USA

Living In: St. Thomas, Ontario, Canada

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Reviewed: Nov. 25, 2008

This stuff is way to sweet, it's like dipping steak in strawberry yogurt

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sam

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 23, 2008

A web gem! I used fresh mushrooms and deglazed with dry sherry. This is truly gormet beef.

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Jack A

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Reviewed: Nov. 20, 2008

I'm sorry to say that I was disappointed in the recipe. I think the ice cream made the sauce overpoweringly sweet. Up until that point, I thought the sauce was very good sooooo, from now on I'll either just eliminate the ice cream or possibly try heavy cream instead.

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M.J.R.

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Reviewed: Nov. 19, 2008

This recipe was terrific. Entire family loved it!

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Kim

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Reviewed: Nov. 18, 2008

I loved this sauce.I wanted something different because with my children they are so picky and I get tired of the same thing.My oldest daughter loved it.Thank you for a very easy sauce that made my dinner very good and different.I will make this again.Also I didn't have the ice cream but used milk instead and the sauce was still excellent.I'm going to try other jellies and even put it on fish.

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MistyG

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Reviewed: Nov. 18, 2008

This was very good. Next time I would use a little less icecream. The sauce was a little to sweet but over all pretty different.

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SAMMY

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Reviewed: Nov. 16, 2008

Terrific recipe! I made a few changes with what was on hand.Boysenberry jam that I had open. Replaced the ice cream with 2 Tbls. whipping cream that I had for another use, and substituted the lemon juice with a splash of Cianti! Served it with Knorr's Butter & Herb Noodles, and a fresh salad of baby greens, pears, and gorgonzola cheese, spritzed with balsamic dressing. Definitely a keeper.

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AZ Bev

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 14, 2008

easy, fast and delicious. A great way to cook steak..Yummy.

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 14, 2008

Saving the liquid from mushrooms is fine if you are using dried mushrooms but canned is salt water! Using dried mushrooms add a cup of hot water to 3 oz of dried mushrooms and let stand for a hour. Then remove the mushrooms strain the liquid through cheese cloth and continue with the recipe or deglaze the pan with red wine instead of the canned water.

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fingers77

Cooking Level: Professional

Home Town: Westwood, New Jersey, USA

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Reviewed: Oct. 6, 2008

Altered this recipe to our taste as follows: Used fresh mushrooms instead of canned, used currant jelly instead of strawberry and substituted a fruity white wine for vanilla ice cream. Pan searing the filet made it extra juicy.

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JJnicespice

Cooking Level: Expert

Living In: Long Island, New York, USA

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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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Pan Fried Filets with Mushroom Sauce

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