Reviewed: Feb. 17, 2011

This is pretty good, although it does take a bit of time to reduce.... so in my opinion, it's not so great that I feel I need to take the time again to make. But if you like sauces on your steak, you would like this. I just don't care enough to bother with it again.

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Reviewer:

Toni

Reviewed: Jan. 3, 2011

I haven't followed this recipe exactly, but it is what I do after just about any pan-cooked meat dish.. if it seems to take too long to cook down, I might suggest a larger (wider) pan - less depth of the cooking liquid seems to help it cook away faster (although maybe it's my imagination.. maybe a physicist could tell us for sure). Also it's probably obvious, but turning the heat up will help too.

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Reviewer:

r75

Reviewed: Sep. 20, 2006

Not the greatest sauce ive ever had. Took a long time to get it thin enough.

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Reviewer:

matthewsmom

Cooking Level: Intermediate

Reviewed: Dec. 20, 2005

This takes a LONG time to get to the right consistency. I couldn't wait any longer and just used it when it was still thin. It tasted good.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Jun. 29, 2004

excellent!

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Reviewer:

HONEYBEE

Reviewed: Sep. 13, 2003

I used grilled ribeye (cut into bit size pieces) from the previous nights leftovers. I didn't really like the sauce to start with so instead of trashing it I added 1 beef bouillion cube, about a Tablespoon of balsamic vinegar and let it cook down. It still wasn't the consistancy I liked so I added a little bit of cornstarch just the thicken it a little. The balsamic vinegar gave it a little swang and the beef bouillion is what did the trick for me. I added the meat back to the sauce and it was great. My husband even liked it and he is somewhat fussy when it comes to new recipes. We will use this one again.

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Reviewer:

Theresa

Reviewed: Feb. 17, 2003

Very good - I served it with Prime Rib

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Reviewer:

DNAVATTA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Spring Hill, Florida, USA

Reviewed: Feb. 14, 2000

It took about 30 minutes of constant stirring, and I ended up with only 1/2 cup of sauce once the liquid had reduced. But the taste was well worth the effort!

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9 users found this review helpful