Reviewed: Feb. 20, 2012

This is a fabulous recipe! I did not have port wine so I substituted 1/3 cup red wine, 1/3 cup soy sauce and 1/3 cup water for the port wine. Besides that I followed the recipe as written. I served a grilled pork tenderloin and spoon the extra sauce over both the tenderloin and mushrooms. Everyone loved it.

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Reviewer:

GRILLINWITHGAIL

Cooking Level: Expert

Reviewed: Dec. 5, 2011

Way too sweet. Covered up the steak completely.

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Reviewer:

Weaver

Cooking Level: Expert

Reviewed: Oct. 9, 2009

Very Good! Used dehyrated portobello mushrooms (re-hydrated), substituted the sour cream for half & half cream and added shallots. Worth doubling the liquids next time to make it more saucy.

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Reviewer:

klml

Reviewed: Dec. 21, 2008

WOW! This sauce is great!! Restaurant quality and totally company-worthy. Being a mushroom lover, I used a whole 10 oz. package of mushrooms so the steaks were smothered with them. Delish--but next time I'll double the rest of the recipe to have a generous amount of sauce. A definite keeper!

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Reviewer:

donnacim

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 17, 2008

Per other reviewer suggestions, I used 1/3 cup port, 1/3 cup water, and 1 TBSP soy sauce. This sauce is a keeper!

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Reviewer:

MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

Reviewed: Jun. 15, 2006

This is an unbelievable sauce that adds the crowning touch to any steak. It is quick and easy to prepare, also.

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Reviewer:

Sue in Maine

Reviewed: May 18, 2006

This sauce is great, will definitely make again!

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Reviewer:

LINDSTROM

Reviewed: Jan. 12, 2006

Absolutely delicious! I used 1/4 cup red wine, 1/4 cup soy sauce & 1/4 cup water, then added onions & water chestnuts...I, too, seared steak, then broiled in oven. Very juicy! My kids were eating the leftover sauce out of the pan after dinner! Thank you!

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Reviewer:

chanex

Cooking Level: Intermediate

Reviewed: Jun. 6, 2004

This was a yummy sauce for our a good cut of steak. I was looking at the Master Chef TV show and liked the idea of searing the steak in the pan to get the beef drippings and then finally cooking the steak in the oven. I find it makes the steaks really juicy. Great Recipe!

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