Crimsoncrime Recipe Reviews (Pg. 1) - (11682638)

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Filet Mignon with Mushroom-Cabernet Gravy

Reviewed: Apr. 26, 2014
I really liked the recipe. I did not cook the steak in the sauce though to allow my guests to appreciate the filet mignon by itself if they wish to do so. I used shiitake mushrooms instead button mushrooms because I like the texture and flavor more. The sauce just wasn't rich enough for me so I added 1 tablespoon of Worcestershire sauce, salt, and two tablespoons of butter instead of cornstarch (thank you Campagnes for the suggestion). The sauce became amazing and stole the show from the filet!
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Lamb Chops with Balsamic Reduction

Reviewed: Apr. 3, 2014
Best lamb I've ever cooked and ever had. Says a lot because I'm a lamb fiend! Will try putting it over a bed of arugula garnished with dried cherries next time. I had it with saut├ęd asparagus and thought the dish was a tad too heavy.The sauce is amazing. Don't cut corners, be sure to reduce the sauce! I apply the four serving recipe to a 1.37 lb rack of lamb (sliced down to individual lollipops about 3/4 ti 1 inch thick). Added 1/2 tsp of salt to the seasoning rub. I cooked the lamb lollipop 2 minutes a side at medium/ med-high heat which yielded perfect medium rare meat. I cannot be happier with this recipe. Thank you so much for sharing!
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