This was sooooooo good! My entire family LOVED it! I followed the recipe exactly as it is stated. This is now a definate favorite in our family!!!

Very good. I used sirloin tips, browned in the pan with some EVOO, then followed the recipe but did add 2 cloves of garlic and a pinch of thyme. Easy to make and hubby enjoyed it.

I have made this mushroom sauce many times and I have to say it is wonderful! I use a cabernet that I would drink in a glass. Cheap wine has no place in this recipe! It cost more to make but it is oh so worth it!

I like this recipe. It was abit salty, however my kids eat this up.

I haven't used this recipe in a long time and it was as good as I remembered. My guests loved it!

I used sirloin steaks, not tips for this recipe, and put them in the broiler (it was too cold outside to ue the grill). Fantastic with the sauce.

This was an easy recipe. The only thing I would suggest is to use a semi-to dry red wine. I bought one to sweet, as I don't care for red wine, and I think the flavor would have been better had it been dryer. I will also use this on Deer steaks. Thanks!

This was easy, fairly quick, and lovely! Rather than grill the steak, I cut it into bite-size pieces and browned it before cooking the mushrooms, etc.

I've made this twice now. The first time I found the sauce gummy and thought adding the flour ruined a beautiful sauce. So the second time I dropped the second can of broth and flour and instead whisked in 2 tablespoons of cold unsalted butter to thicken the sauce. The butter adds richness, intensfies the flavors and gives the sauce a lovely sheen. Because beef broth can be very weak tasting, I added 2 tablespoons of beef demi-glace.

I thought this was very good...hubby liked as well. I followed the recipe exactly. The only change I will make in the future is to cut down on the wine and to add garlic to the dish. Overall the taste was very flavorful (but I think the wine was a little dominant). Will definately make again, thanks for thepost.

The flavors never melded. The sirloin was tough and never retained the seasoning of the spices and wine. I added the thyme and garlic when I sauteed the shallot. The sauce, once thickened, was delicious over egg noodles, but never blended with the meat, so it was kinda blah. Perhaps cook the beef tips in the sauce next time? I tried this with leftover sirloin from some kabobs that I had grilled, so perhaps that made a difference. I'd almost be tempted to triple the mushrooms and skip the beef entirely, thicken with flour or cornstarch, and serve over noodles. I added more garlic and thyme towards the end, as well, to punch up the seasoning.

Pretty good. I didn't have any wine so I didn't use any which probably made a difference! I would HIGHLY recommend low sodium beef broth. I did not and the salt overpowered the sauce.

I messed up on this one but it still came out great! I used one can of beef broth. I'm glad I did cause this made a lot of sause and I was only feeding for two. My boyfriend really liked it!

I really used less red wine and it came out very very well.

Definitely worth the time! A bit salty, but next time I will reduce the beef broth by 1/2. Tasted like a restaurant specialty sauce. I made it with filet mignon.

This was excellent. I will definitely use this recipe again

My god was this sauce good over the steaks! I added a splash of olive oil to keep the butter from burning and recommend you mince the garlic in a press instead of chopping as I think it blends into the sauce better.