Reviewed: Feb. 12, 2012

This was wonderful! I followed it pretty much exactly as far as ingrediants,except pinot noir for the wine and beef consomme for the broth and no salt. And since it's not grilling weather here I used pressure cooker. On top of red skinned garlic mash and broccoli wow! Would make a great Valentines dinner! mmmmm......

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Reviewer:

ShellyS

Reviewed: Oct. 10, 2011

I LOVED this recipe! I grilled a rib eye to rare and then cut it in to bitesize pieces and just warmed it in the finished sauce. I used 1.5 cups of chianti and a can and a half of beef stock. I also replaced the portabellos with presliced crimini mushrooms and served it all over egg noodles. I also added three cloves of garlic. I thought it was so yummy and easy. It is a little salty but I like that so if you are sensitive to salt, I'd do the low sodium beef broth. I also reserved a little stock to whisk the flour in before adding it to the reduction to avoid lumps. Worked great! I will definately make again.

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Reviewer:

marni

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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Vancouver, Washington, USA

Reviewed: Jul. 14, 2011

Tried this using 2 pounds of tri-tip steak I had in the freezer and cooked it all day in the crock pot with salt and pepper. Then used the juices as part of the broth and mixed the flour in a little water before adding it at the end. It was wonderful with buttered noodles and the roasted steak was falling-apart tender. Bonus: the house smelled wonderful all day.

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Reviewer:

Stefan

Cooking Level: Expert

Home Town: Fairfield, Iowa, USA

Living In: Eden Prairie, Minnesota, USA

Reviewed: Jun. 22, 2011

This recipe is the bomb. I pan fried Sirloin steaks and used the same pan w/sucs to make the sauce while the meat was resting, Added the resting meat juices to the sauce. Shake your flour w/h20 in a jar b4 adding to sauce to prevent lumps.

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Reviewer:

Rod_R

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Feb. 8, 2011

This was a big hit. I made it exactly as the recipe stated and I used a $12 bottle of Cabernet Sauvignon. The sauce is amazing!! Don't rush the thickening of the sauce and it will be perfect.

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Reviewer:

mmyers168

Cooking Level: Intermediate

Reviewed: Oct. 16, 2010

Fantastic with the few ingredients involved. I don't grill, so I seared large cubes of sirloin and let it simmer in my dutch oven for 4 hours. Very tender meat. I would use less butter next time because 1/4 cup was just too much for my taste. Also I used more broth to compensate for the omission of wine. I subbed rosemary for the thyme.

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Oct. 10, 2010

I used regular mushrooms and it was amazing. Will try with portobello soon.

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Reviewer:

paulettep

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Sep. 25, 2010

used half the wine (husband not a fan of cooking with any wine) more beef broth to make up for the liquid...while grilling meat I added some montreal rub to it...used corn starch in place of flour and used some of broth to make roue (sp) SWEET! Kids (fussy little ones) LOVED it ...so did rest of family!

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Reviewer:

blueyedkids

Reviewed: Sep. 22, 2010

Tried it once on my family, am making for company soon. So decadent! Used filet mignon (seasoned with a bit of olive oil and steak rub) and regular mushrooms, a nice cab, and cornstarch instead of flour. Otherwise followed the recipe.

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