Reviewed: Jul. 29, 2008

Great! I left out the olive oil, but kept everything spot-on! Doesn't take a long time to reduce this, keep an eye on it!

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4 users found this review helpful

Reviewer:

CTREYNARD

Cooking Level: Intermediate

Reviewed: Dec. 9, 2007

Excellent. The sauce made the dish. I put it with the roasted vegetables recipe. http://allrecipes.com/Recipe/Roasted-Vegetables-501/Detail.aspx I thought I was in a fancy restaurant. Spectacular together!!!! Definitely making it again. Rick

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3 users found this review helpful

Reviewer:

Rick

Cooking Level: Intermediate

Living In: Parkersburg, West Virginia, USA

Reviewed: Oct. 22, 2007

I made a few tiny changes to tweak- I love garlic so I almost doubled the amount, used more thyme, and added a few chili pepper flakes in the sauce. Also doubled the butter which made the sauce more creamy. All in all it was a great recipe and can certainly be used to make cheaper cuts of meat better.

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3 users found this review helpful

Reviewer:

XENA1441

Reviewed: Sep. 13, 2007

This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce.

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32 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

Reviewed: May 7, 2007

The Merlot sauce alone is worth five-stars! I've also made a Cabernet Sauce the same way and it turned out wonderful as well. This is a keeper. I'll definitely make this again.

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7 users found this review helpful

Reviewer:

Marsha L

Cooking Level: Expert

Reviewed: Mar. 5, 2007

This was excellent for our once a month fancy dinners we like to have! The sauce was wonderful!

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0 users found this review helpful

Reviewer:

Diana

Reviewed: Jan. 15, 2007

This was very good. We really enjoyed it.

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0 users found this review helpful

Reviewer:

GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Dec. 7, 2006

Fabulous recipe. I used Filet Mignon instead of tenderloin. Remember to use a wine that you like, because the taste intensifies the more you cook it down.

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1 user found this review helpful