Reviewed: Jul. 7, 2009

Fantastic!!! Thought my filets might have been dry as they were in the freezer for awhile. They melted in your mouth. No need for any sugar with the onions, just cook slow over very low heat. They will naturally carmelize. Other than cutting out the sugar and increasing the cook time for onions, followed recipe to the T and enjoyed every bite!!

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JMASTRON

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Reviewed: Jul. 6, 2009

Soooo good and so easy. I think I'll cook the steaks a little less time as we like them rare but my husband and I both agreed this recipe is a keeper. Also when it was time to add the blue cheese I first layed down some tin foil on the grill to save the clean up. It worked just fine. Thanks for a great receipe.

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Mxmom11

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Reviewed: Jun. 26, 2009

FANTASTIC!!!!! This was just amazing! Followed recipe and intructions to a T and we just loved it! Thanks for such a great recipe!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

I made this for Father's Day today along with the sesame green bean salad and hasselback potatoes from this site and got rave reviews! :)

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wildcat_abe

Cooking Level: Beginning

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Reviewed: Jun. 15, 2009

Pretty amazing, I reduced the amount of onion and used gorgonzola instead of blue cheese, but otherwise kept it all the same! Great with some mashed potatoes, caesar salad, and bread.

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BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

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Reviewed: Jun. 9, 2009

Made this for my husband for our anniversary and we both loved it. Although we didn't have blue cheese it was still very good :) Will make again that is for sure

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Crazy Catz

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

Awesome I will definitely make this again

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lilolme

Cooking Level: Beginning

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Reviewed: Jun. 1, 2009

absolutely Fabulous--I thank you -- my friends and family thank you and our tastebuds thank you :o}

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donnatherealtor

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Reviewed: May 26, 2009

This was excellent. I really think the blue cheese made this dish. I loved the onions, but they were a bit too sweet for me, will try to cook w/o sugar next time. Other than that, I plan on making this again.

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SABRINA72

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Reviewed: May 18, 2009

Really enjoyed this recipe. Easy and delicious. Thanks

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stephandsophia

Cooking Level: Expert

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Reviewed: May 6, 2009

This was similar to a recipe my husband's friend cooked for us, but not quite as good. That is why I only gave it 4 stars. Also, I made some slight changes (we hate blue cheese), so maybe it's not fair to only give it 4 stars since I didnt follow the recipe exactly. Anyhow, I left out the dijon and added fresh chopped garlic to the marinade and just a wee bit of sugar. Also, instead of blue cheese, we topped with goat cheese and it was very good. Overall, a keeper, but needs to be tweaked a bit. . .

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jojoshops

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Reviewed: Apr. 20, 2009

This was great the filet just melted in your mouth...

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cindy

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Reviewed: Apr. 14, 2009

I'm not the meat-eater in my house, so I'll speak for my husband here: "Oh. My. Gosh. Delicious!"

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KikiBean

Cooking Level: Intermediate

Living In: Grayslake, Illinois, USA

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Reviewed: Mar. 20, 2009

This deserves ten stars. It's the best steak marinade/recipe I have ever had, and I compare every steak I eat now to it. My husband and I never get tired of it -- we use it for all steaks, not just filet mignon. I also gave it to a girlfriend whose husband is a picky eater -- they broil it and LOVE it. I often top the steaks with feta instead of blue cheese, since blue is often an acquired taste for many. This is perfect!

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Tiffanyr222

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 9, 2009

I made this for dinner last night. After a few bites, my boyfriend muted the TV and said to me, "Baby, this is outstanding. It's so tender. It tastes just like the ones in the restaurant. How did you do that?" After eating his, he finished mine. I used 1-inch filets and left them out to marinate. I pierced each sides with a fork a few times to help the flavors soak in. I then broiled them 3-4 inches from the heat source, 7 minutes per side. I put the topping on during the last 2 minutes. Served them sliced over a romaine salad with sliced red onions, pine nuts, croutons, and blue cheese with balsamic dressing. Also added the grilled shrimp scampi from this site. Mmmm.

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sonrisa

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Reviewed: Mar. 9, 2009

OMG this was SO good! Even my picky eater couldn't get enough of this. I'll definitely be saving this recipe for when we have company. THANKS!

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breggae

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Reviewed: Mar. 2, 2009

Delicious! We tried it with ribeyes and with chicken breasts as well and both were wonderful. Served it on top of crispy baked hash brown patties as another reviewer mentioned and it added another layer of delectable flayor with an added crunch - yum!

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 24, 2009

It was okay, but after reading all the rave reviews, my boyfriend and I were a little disappointed.

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Rachel

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Reviewed: Feb. 23, 2009

Awesome recipe!!! We made it for Valentine's Day dinner and I've been craving it ever since! I have had this every other night since then! Yummy! Instead of filet, we used NY steaks from Costco...

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