Reviewed: Jun. 26, 2006

Wonderful! I used what I had available, which was beef tenderloin instead of filet, and feta instead of bleu cheese. We loved the marinade!! Use a good quality balsamic vinegar, it is worth it.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Apr. 26, 2006

Absolutely fablous! I added 1 cup mushrooms, 1 finely minced shallot, and a splash of Pinot Nior to the onions. The flavor is truly amazing. Next time, I'll this with ribeyes since that is my favorite cut. You really can't go wrong with these!

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Apr. 16, 2006

I decided to give the Easter turkey a miss this year, and make this instead. The onion and cheese combination was absolutely delicious, but we weren't as keen on the marinade - it made the meat a bit wet and sloppy. We would prefer a simple pepper and garlic dry rub. It was good though. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 11, 2006

Loved the blue cheese and onion topping! It really tasted incredible! I always seem to overcook the steak ( any steak)though. Anyone have tips for the perfect "medium" steak?

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KathyK

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Reviewed: Mar. 18, 2006

My husband looked at me like I was crazy when I said I was going to pan sear this. We have a great barbeque outside, but it was raining. I preheated the broiler to finish it. 90 seconds on each side in the oven proof pan and a bit on the thick edges and then into the oven broiler checking the temp every few minutes. I pulled it out 10 degrees before medium rare, let it sit with the onions and cheese on it until the temp came up to 145 degrees. Wow, soo good.

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DindaB

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Reviewed: Mar. 9, 2006

PERFECT! PERFECT! PERFECT!

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clem

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Reviewed: Mar. 6, 2006

I made this for my husband last night, and he really liked it. It had a very strong flavor that initially surprised him because he didn't expect it, but he really enjoyed it and wants me to make it again.

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ANDYNBRON

Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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Reviewed: Feb. 20, 2006

Lovely way to prepare a great filet! The marinade does not take away from the taste of the meat, and lends a nice, subtle flavor. I used goat cheese instead of blue, which better suited my tastes. A first rate dish.

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LINSEYODONNELL

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2006

Excellent!! Marinated the filets for around 2 hours and they were fabulous! The carmelized onions are to die for and the bleu cheese adds an extra special touch. I made this for my boyfriend for our Valentine's Day dinner and he was very impressed. Thank you for the post!!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Feb. 12, 2006

Excellent taste. Used the beef center loin steaks wrapped in bacon. Didn't have blue cheese so used a touch of Dried tomato-Feta cheese ranch dressing instead on top of caramelized onions (which are a must for this recipe!). Recommend to try this recipe.

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UMNICHKA

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 5, 2006

I had leftover filet that was cut into cubes (leftover from fondue night) and thought this would be a great way to use it up. The cubes soaked in the marinade very quickly. The carmelized onions are a must!!! I didn't have fresh blue cheese, so I tried blue cheese dressing. Still very delicious. I am still amazed at how all the flavors worked perfectly together. I served this up with a standard baked potato for a gourmet weeknight meal - and it was loved by everyone. Thanks for the wonderful recipe!

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SusieQ

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 4, 2006

So fabulous! One of the best steaks I have ever had. We left off the blue cheese, since we didn't have any but the carmelized onions are a must! So good!

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winelady

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Reviewed: Jan. 2, 2006

I had blue cheese that I had to use before it went bad so I tried this. I didn't change any of the ingredients and it was liked by all - but we all still are crazy about the Filet Mignon with Mushroom-Wine Sauce that is on this site.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Dec. 17, 2005

I made this last night for my friends for our Christmas get together and it was a hit. I did not use any type of cheese, the marinade and onions were great by themselves. Will make this again. Thanks

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LKCW

Cooking Level: Intermediate

Home Town: Trenton, Michigan, USA

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Reviewed: Dec. 7, 2005

Sorry, I didn't care for the blue cheese on top of the steak at all (though I generally do like blue cheese), and the marinade was just okay. Similar to a lot of other steak marinades I've had. I guess I expected something more after reading the reviews.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Nov. 23, 2005

Tasty. The balsamic vinegar overpowered the other flavors so I would cut back a little on that next time. But good flavor and great with the onions and blue cheese.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2005

so easy, so delicious!

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Zafah7

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 6, 2005

This is the Best Recipe ever!! My mom found this recipe on this board in the summer and we both have made it for all the dinner parties we have had in the past 4 months. Everyone loves it; even the people that don't care for blue cheese (try using a milder blue cheese for those people). Also we have used various cuts of steak - you don't have to use the expensive cut of filet mignon.

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TerriMichelle

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Reviewed: Nov. 2, 2005

This was DELICIOUS! The flavors were perfect together. It looked like a lot of extra steps to grill a steak - but it was so worth it! It didn't take that much longer to prepare either. I don't think I'll ever want a plain old steak again! Much better than any restaurant steak I have ever had.

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KWPRITCHETT03

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Reviewed: Oct. 20, 2005

My husband loved this recipe! He wants us to make it again for our an upcoming dinner party. FOLLOW-UP: For our dinner party, we started with a Creamy Squash Soup, Pumpkin Salad, and then the Filets with mashed potatos and a hearty Chianti we picked up while in Tuscany. Huge Hit! Wonderful!! Thanks!

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CD

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Smothered Filet Mignon

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