Reviewed: Feb. 14, 2006

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.

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ACURLAND

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Reviewed: Feb. 8, 2006

This was excellent. I will definitely use this recipe again

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Feb. 2, 2006

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.

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FlyjetBlue

Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: Jan. 23, 2006

Not too difficult to make, but tastes great. Not all the ingredients are in the directions though.

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Janine

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Reviewed: Jan. 3, 2006

Deeeeeeelicious!! I used beef stew meat instead and red cooking wine instead of the burgandy. Taste was unbelievable. Will most definitely make again!!!!!

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Mindi

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Dec. 28, 2005

This was very good but I will try it with tenderloin next simply because it's a more tender cut.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Dec. 12, 2005

I made this yesterday using sirloin steak. I didn't grill the steak since it was 20 degrees outside. Just browned in the pan and it was great.Didn't have shallots, but you don't need,'cause you're using garlic anyway.All you really need is some regular onion. We made homemade fettucine noodles with it. Yum!

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MARIANNE G

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Reviewed: Dec. 5, 2005

This was excellent!

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Torrey Vee

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Reviewed: Nov. 9, 2005

WOW! This was fabulous - my husband was blubbering with happiness over this dish. We added a bit of fresh rosemary to the sauce BEFORE reducing it - I think it added a terrific flavor. Also omitted any added salt since the broth is salty (used 99% fat free). Did not grill the sirloin tip but cooked it in the oven and it turned out great. Will absolutely make this again!

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 25, 2005

I though this recipe was very good! I halved the amount of wine and broth needed for the sauce and I still ended up with enough for leftovers. Instead of using a shallot, I used a vidalia onion because that's what I had on hand and I like the taste.

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fishinwidow

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Kiel, Wisconsin, USA

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Reviewed: Feb. 4, 2005

Classic indeed. Only used 1 cup of wine and 1 can of broth to start. Reduced it to 1/2 to intensify a bit more and added another cup of broth with the flour wisked into that. Also added the nummy juices from the grilled steak from the "resting" plate. Only used 2 4" portabella caps, that was plenty. This was the perfect companion for a candlelite dinner and a bottle of good wine. Thank you.

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Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA

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Reviewed: Jan. 5, 2005

Very Good, Great Flavor.

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JENNMCKENN

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Reviewed: Oct. 5, 2004

Maybe I was expecting something else, but the end result was very unappealing. The whole thing was dark brown almost black, and the flavor was bland. Nothing special, and like another review said, too much work for the not-so-special dish. Won't make it again.

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MEDIVALU

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Reviewed: Jul. 30, 2004

I thought this was a solid, reliable mushroom sauce -- nothing out-of-this-world unique, but just right when you want something classic. We used this over sirloin steaks, and it worked out great. Preparation was easy and the kind of thing you can have on the stove while multitasking preparation for something else! I used plenty of garlic -- probably quadruple what the recipe called for. I used cornstarch instead of flour for thickening, and I would NOT recommend doing that -- it made it a bit too gooey. Next time I will definitely try flour. Great overall though!

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THERESA_M

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Reviewed: Jun. 3, 2004

These were so tasty, the sauce was just great, although I reduced it too much and it was a bit too thick. I loved it.

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KazMc

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Reviewed: Apr. 16, 2004

Came in late last night after soccer practices and games, the computer was down so I couldn't access allrecipes to get my recipe and I just tried to remember the best that I could. After I mixed in the ingredients, the computer comes back up and wouldn't you know, I had combined two different recipes. I will be posting the same review for both because it worked great. I used regular portabellas and used no flour in this recipe. I think the sirloin maybe was a little dried out and next time I wouldn't brown as long as I did. However, the sauce was great when combined with the other recipe (see reviews). Went great with Yellow Tail Shiraz Cab and I actually used a straight Shiraz instead of burgundy in the recipe. Very good recipe.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 16, 2004

This was not bad at all but I will try this again and cut down on the wine. I served it over buttered egg noodles.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 24, 2004

Taste was OK, but not spectacular. Was nice to try, but probably not worth the effort for us.

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Nov. 5, 2003

Wonderful - very yummy!! Made this twice already!and is so easy! Added 2cans of mushroom soup and 2 cans mushrooms, also added some fresh sliced mushrooms!Have to double the next time! it disappears.

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KIANNAJ

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Des Moines, Washington, USA

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Reviewed: Oct. 20, 2003

Very good. My husband made this & had to use cornstarch instead of flour because it didn't thicken. He mentioned that the directions had omitted when to add the thyme. He'll make this again.

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PPK

Living In: Watertown, South Dakota, USA

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Steak Tips with Mushroom Sauce

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