Reviewed: Oct. 6, 2003

WAY TOO MUCH WORK TO PREPARE FOR OVERALL TASTE.

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Reviewed: Sep. 28, 2003

Very good. I didn't grill my sirloin tips, I cooked them in beef broth on the stove, over low heat for a couple of hours. They were very tender. My sauce didn't thicken as well as I would have liked, but my husband and sons didn't care. They thought it was great. It was very easy and I didn't have any leftovers. This one is a keeper!

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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 8, 2003

Made this recipe for my anniversary dinner and my husband and I enjoyed it. Very simple yet very good.

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HOWARDALUM

Cooking Level: Expert

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Reviewed: Aug. 13, 2003

Absolutely divine! My husband, who doesn't care for mushrooms, really loved this recipe. He took the leftovers to work and said it was just as good the next day. I served it with the Ultimate Twice Baked Potatoes from this site as well.

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VICBEN

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Reviewed: May 22, 2003

Absolutely fantastic. My only regret is that I did't have anyone to impress with this delicious meal! I will definitely make it again, the recipe is perfect just the way it is, no modifications needed. Can't wait to have left-overs tomorrow.

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2WICKI

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Reviewed: Feb. 7, 2003

This recipe hits the spot...I wouldn't change a thing! *smash potato as a side is wonderful!

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mrs.cookalot

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Reviewed: Dec. 2, 2002

terrific!!!

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Hydi Jan

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Reviewed: Nov. 21, 2002

This was delicious - thanks!

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LINDSTROM

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Reviewed: Nov. 9, 2002

The sauce for this recipe was delicious! I served it over filet mignon instead of with the tips and it was wonderful. We used 1 1/2 cups of the burgundy wine and the flavor was just right. Also used regular sliced mushrooms instead of portabella. Will definitely be making this one again. Thanks!

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KIRSTENS18

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Reviewed: Sep. 29, 2002

Great! You can cut this recipe in half and still have PLENTY! I served some extra grilled portabellos (tossed with olive oil and salt), and it was wonderful! I had to add a little cornstarch to thicken. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 19, 2002

Delicious taste! I used Crimini mushrooms instead of portabellos and Merlot wine instead of Cabernet because that is what I had on hand. My only recommendation would be to serve immediately because once I added my meat to the sauce it continued cooking and got a little tougher than we usually like it. Good recipe! Thanks for sharing.

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BBURG_HOKIES

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Reviewed: Jul. 11, 2002

Tried this recipe tonight and it got rave reviews. Will make this one again. Better than some of our favorite steak places!!!!

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PATSY63

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Reviewed: Jun. 10, 2002

What a great, easy sophisticated dish. My family loved it and I can't wait to serve to friends. I'm recommending this to everyone.

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GIGEGRL

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Reviewed: Apr. 13, 2002

This was an experience. If I were to make this again I would choose a better cut of meat. The portabella mushrooms were great, but the sauce was a little odd. I didn't know to add the flour slowly, so maybe the sauce didn't turn out quite right. I would've thought it would be slightly more fluid. It tasted pretty good when it all went together, but I probably won't make it again without modifications to the sauce.

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mtmrjm

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Reviewed: Apr. 5, 2002

Very good Cabernet sauce. Any type of mushrooms will work. Be sure to slice the mushrooms thinly for better results.

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tikibb

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Reviewed: Mar. 23, 2002

Excellent. Very Tasty. Definately make it again!

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SMARTIES2

Cooking Level: Expert

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Reviewed: Mar. 21, 2002

Wonderful recipe. I tried this cutting up the sirloin into bite size pieces and served it over noodles and it was incredible! Could use to increase the amount of sauce, or be careful not to cook down too much. Served 5 with plenty to spare. Excellent flavor and easy to prepare.

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