Reviewed: May 12, 2008

This is one of my husband's favorite recipes... he says it's why he married me :) I love it too.... it's excellent and not that difficult to make, good for company

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ETAINL


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Reviewed: Feb. 21, 2007

This recipe was better than I expected & actually turned out quite well. I added a ½ tsp. of minced garlic (in the jar) and added it to the brandy mixture. I used blue cheese instead of Roquefort. Served with buttered egg-noodles. Thanks for the recipe!

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Dragngirle

	Cooking Level: Intermediate
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Reviewed: Nov. 7, 2006

Sauce was very good, but we both felt it was still missing something. Could have used a kick???

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Luvs2Cook!

	Cooking Level: Expert
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Reviewed: Nov. 7, 2006

Sauce was delicious - easy to prepare.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Sep. 12, 2006

I found the Sauce to be exquisite and creamy a perfect addition to the mild flavor of the meat and tenderness of the dish. It also went well with vegetable tian and salad with blue cheese crumbls and rasberry vinegarette.

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TAMARA WALTON

	Cooking Level: Expert Living In: Pueblo, Colorado, USA
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Reviewed: Aug. 21, 2006

Great recipe. Thanks!

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Carolina


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Reviewed: Aug. 15, 2006

This was delicious. I used blue cheese as well and followed the recipe. I paired it with asparagus and used the sauce on it.

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Jennifer


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Reviewed: Feb. 26, 2006

Absolute heaven!

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CODESBRIDE

	Cooking Level: Intermediate
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Reviewed: Feb. 21, 2006

Fabulous recipe. The sauce was awesome. I may even double the sauce for the next time I make as it is so delicious. I used just regular blue cheese instead of name brand Roquefort and added fresh mushrooms. This will be a family favorite. I am thinking this sauce would be great on any good cut of meat.

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red


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Reviewed: Jan. 28, 2006

steaks were cooked perfectly, the sauce was great, ALTHO I did have a hard time thickening it...had to use cornstarch at the last minute. but this was delicious.

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marciay


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Reviewed: Jan. 25, 2006

Wow, this was fabulous!!! I didn't have any brandy on hand so I used Merlot. Very, very good. The sauce could have been thicker, perhaps next time I will add a little flour or cornstarch. I used the leftovers on pasta. YUM! Thanks for sharing!

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BonBon


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Reviewed: Jan. 10, 2006

I like blue chees but thought the sauce was fair.

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Foodie

	Cooking Level: Intermediate Home Town: Des Peres, Missouri, USA Living In: Livermore, California, USA
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Reviewed: Jan. 5, 2006

This is a lovely sauce with a gentle taste of rocquefort. I added a few peppercorns to the sauce and it was zippy! Goes very well with mashed potatoes and horseradish.

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Julie

	Home Town: Perth, Ontario, Canada
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Reviewed: Dec. 20, 2005

Wow! This recipe is amazing! Everyone LOVES it! I didn't have Brandy, so I used Sauvignon Blanc like another reviewer suggested. Thanks for a delicious and easy recipe!

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JAHANDLEY


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Reviewed: Dec. 13, 2005

My boyfriend and I have been looking for a gorgonzola sauce recipe similar to the one a highly regarded Philadelphia chef uses but have been unsuccessful. This is very close to the flavor we were searching for!!! However, we did not use brandy because we didn't have any at the time but it was still scrumptuous!!! Now we even use it on pasta. Very tasty!

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PotatoFreak

	Cooking Level: Expert Home Town: Lititz, Pennsylvania, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Oct. 4, 2005

Delicious sauce but far too rich for our taste to pour directly over the steak. We served it in small dipping bowls on the side and that was perfect. Not a sauce I'd want to use every time, but delicious for a change of pace.

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HEARTS_ANGEL

	Cooking Level: Expert Home Town: San Rafael, California, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Jul. 17, 2005

WONDERFUL! Loved it and it is a make again!

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ALISONINONTARIO


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Reviewed: May 15, 2005

This recipe is awesome. I am on a low carb diet and getting tired of plain meat and this was so good. I didn't have any brandy so I used wine, Sauvignon Blanc, and it was really good! A must try.

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