The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 10, 2009
The sauce was terrible, we wouldn't eat it. I don't know if that is because of my cooking or my flavor preferences, but the rosemary was overwhelming, and the sauce was bitter. Adding more chocolate to try and salvage it didn't work either.
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Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 9, 2009
We tried this last night with great success. I reduced the beef cooking time a minute per side, to only three minutes, which gave a perfect medium rare. The sauce was incredible! My boyfriend is still raving about the unique flavours. Highly recommended.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 26, 2009
Love this! It is not too sweet and my only complaint is that the balsamic vinegar is a bit strong. I would use 2 teaspoons instead of a tablespoon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 13, 2009
Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 16, 2009
I tried this recipe for valentines day and we both absolutely loved it! We are not really red meat people but we both found this really delicious. Rather than fry the steaks first, i cooked the shallots and garlic in the oil first then added the steaks to this to pick up more flavour. I also added a little stock to the sauce to make it gob a bit further. Will definately be doing this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 18, 2009
Made this for a dinner party & though the steaks turned out great, I thought the sauce masked the flavor of the steaks. Luckily, I served the sauce on the side, which would be my suggestion to others. Funny we all agreed that the sauce tasted good w/the mashed potatoes, but really was to strong for the steaks. Don't think I'd make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 9, 2009
Yummy! My husband made this for my birthday, knowing that I love fillet and chocolate. He did reduce the chocolate to about 1.5 oz, which was perfect. We don't have peppercorns or coarse salt on hand, so he used the basic kitchen variety of salt and pepper and still resulted with a bit of a pepper crust. Good enough if that's all you have on hand, but I am sure the fresh crushed peppercorns would have really crusted up nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 21, 2008
This dish was delicious. We didn't have port in my house, so I substituted Cream of Sherry for it instead--it was still yummy. We also didn't have shallots so I minced garlic and red onion together. I cooked this for my parents and they were both extremely impressed. I plan on cooking this for my boyfriend soon! I definatly recommend this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 30, 2008
fantastic recipe. The fresh rosemary does the trick and blends wonderfully with the port, balsamic and chocolate. I just added a pinch of corn flower to thicken the sauce just a bit more. Also added pepper corns and a bit of salt in the sauce. It combined wonderfully with mashed potatoes (cooked with grated cheese and nutmeg) and asparagus. Be sure to try this recipe and you wont regret it !!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 11, 2008
Easy to prepare, sauce is very good. I would use about half the chocolate next time; it had slightly too strong of a chocolate taste for my liking.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 12, 2008
We all enjoyed this dish. I made the mistake of using a dark 60% chocolate that was not bittersweet. Then I had to "doctor" the sauce by adding more balsalmic and salt. In the end it was good but you could taste the chocolate too much. Also, I made this for 8 people so I quadrupled the sauce when 2X the sauce would have been plenty.
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 4, 2008
This is the best sauce I have ever tasted, It's great with scallops, chicken and pork tenderloin as well
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 1, 2008
This was in fact, Excelent! I did make a few alterations to the original recipe. First, I used a bonless rib eye roast insted of tenderloin. I had no shallots so I substituted onion, garlic and ginger. The ginger flavor was subtle but added complexity. I used boulion insted of beef stock. I added some chopped bacon to add some smookey meat flavor. I thought it could use a thickener, so I added a teaspoon of flour/water. Next time, I think I would chop the onions and garlic a little larger to keep the sauce more chunky. I trippled the recipe (6 servings) for the sauce because it looked so good. Now I have leftovers.
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B&B

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 12, 2007
Incredible!!!! I had something similar in Canada, and the restaurant added blue cheese on the top, so I added blue cheese and the two flavors were wonderful together.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 19, 2007
I served this sauce with ribeye's. It was phenomenal!I will definitely be making it again and even trying it with other entrees and sides.
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Cooking Level: Professional

Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 15, 2007
This sauce was amazing ! I carmelized the shallots and sprinkled them over the top instead of mincing them and putting them in the sauce. I set the steak over roasted red potato rounds (cooked in olive oil until crispy). The flavors and textures were awesome. I also accompanied the fillet with a sea scallop. I think the sauce mixed even better with the scallop ! There's a local restaurant that does a simila sauce that everyone raves about, but this sauce is superior. Thanks !
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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 29, 2007
I was very excited about this recipe, but was very unhappy with the way it turned out. For some reason, the sauce tasted very salty and bitter. I used red wine instead of port though, which may have had something to do with it. Otherwise, I followed the recipe exactly.
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 11, 2007
The sauce was simply to die for! I made the recipe exactly as written except I used choice petite sirloin and grilled it outside. The sauce may sound strange, but it it is superb! You must try it to believe it! Makes a romantic entre for you and your special someone.
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"K"

Cooking Level: Expert

Home Town: Danville, Virginia, USA

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