Reviewed: Sep. 18, 2009

Wow- I love this sauce! I had a really awful cut of meat, but the sauce was so good I licked my plate, a new low! lol I used green onions v shallots, white caps v portabellas, and cornstarch v flour. I held back some beef broth to whisk the flour in before adding to the sauce to prevent clumps. A must!!!!!

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 30, 2009

My husband & I really enjoyed. I made with beef tenderloin. Made as stated but next time I will just use sliced mushrooms as we thought this was a waste to use portobello mushrooms and then slice them.

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LESLEYfromWI

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Reviewed: Jun. 9, 2009

Loved it, the sauce was decadent!

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MAXINEHARRIS

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Reviewed: Apr. 30, 2009

This recipe is great for someone looking for a restaurant style meal on an at home budget. I like to cook and try out new recipes, but I don't consider myself a chef by any stretch of the imagination. This recipe took me to a whole new level of respect in the kitchen! I served it with french bread, sliced tomatoes and mozarella, and potatoes and it was just outstanding! It takes a little while took cook because of the simmering, but it was relatively simple. I will make it again and for guests!

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melmarc811

Cooking Level: Intermediate

Home Town: Strongsville, Ohio, USA

Living In: Maineville, Ohio, USA

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Reviewed: Jan. 12, 2009

Very good, but very time consuming!!!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Dec. 4, 2008

I used NY strip steaks for this recipes and it was fabulous! My husband and I absolutely loved it. I followed the recipe almost exactly. The only thing I changed was using baby bellas instead of the large portobellas. The baby bellas have a sweeter flavor. This recipe is definitely going into my permanent file. Thanks for sharing it!

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BellesMom

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Apr. 14, 2008

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!!!

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Jacky

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Reviewed: Jan. 27, 2008

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.

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kshonts

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 11, 2007

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!

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Minduhla

Cooking Level: Beginning

Home Town: Wall Township, New Jersey, USA

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Nov. 5, 2007

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

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Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

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Reviewed: Apr. 20, 2007

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

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HISMISSIE

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Reviewed: Apr. 2, 2007

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.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2007

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!

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Cooking Queen

Cooking Level: Intermediate

Home Town: Harrisonville, Missouri, USA

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Reviewed: Sep. 23, 2006

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.

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RANDOMFAERIE

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Reviewed: Jul. 26, 2006

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.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jun. 14, 2006

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.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 8, 2006

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.

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DDK

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Reviewed: May 26, 2006

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.

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Marissa

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Reviewed: Apr. 15, 2006

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!

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