Reviewed: Jan. 23, 2006

This recipe was exquisite! I made this recipe for a dinner party and everyone loved it. My filets were super thick, so I browned them and finished them off in the oven to medium rare. The sauce just went so well with the steak. I served this with garlic mashed gold potatoes and baby green salad with Chantal's cheesecake for dessert. I reduced the wine and prepared the butter mixture the day before. So delicious!

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Reviewer:

Melissajean

Home Town: Alpine, California, USA

Living In: La Mesa, California, USA

Reviewed: Sep. 16, 2005

it tasted pretty good but not worth the time, money and energy that goes into making this

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Reviewer:

CBOO23

Reviewed: Jul. 13, 2005

WOW!!! This recipe was excellent. I've made it twice so far, the first time for Valentin's Day for my husband and the second this evening as a farewell dinner for my brother. Everyone was speechless!!! It definitely was 5 star restaurant quality. I served it with thyme roasted potatoes and green beans almondine.

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Reviewer:

danda22151

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Cumming, Georgia, USA

Reviewed: May 17, 2005

I'm still a newish cook, and this recipe entailed several firsts for me: the first time I've cooked with either filet mignon or shallots, and the first time I've ever reduced a sauce. With those caveats, I found the results to be a little disappointing, flavor-wise. But I had very high expectations, so this just resulted in this being "pretty good" in my book. The filets with the shallots and garlic were very tasty, but I found my wine sauce to be fairly bland. Step 1 wasn't too clear (to this beginner) about what heat (low, medium, high, boil) to reduce the sauce on. I had it too low, then cranked it up, and it still took me 1.5 hours to get 3 cups of sauce. And I don't think the 2-3 minutes in step 3 was enough to thicken the sauce, either. I may try this recipe again, though - it has a lot of potential, but I've got to get the hang of making sauces like this.

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Reviewer:

NMChef1

Cooking Level: Intermediate

Reviewed: Feb. 15, 2005

WOW!! This sauce was amazing and sooo tasty. I made this sauce for a special Valentine's dinner for my husband and he was very impressed. Although, I did reduce the sauce a little too long (most of it evaporated because I had the heat on too high). It didn't take as long to reduce the wine/broth mixture as the recipe indicated. Also, I eliminated the butter and flour mixture. I added the shallots, garlic and thyme right into the reduced wine sauce after about an hour. Then I poured the sauce mixture over the fillets in the medium heat skillet (note: I BBQ the fillets to about medium rare before I placed them in the skillet. This helped make sure they cooked in time for my dinner). After a few turns of the fillets in the warm saucy skillet, the sauce covered the fillets perfectly and everything was done and we ENJOYED!

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Reviewer:

KBUNNELL

Reviewed: Jan. 12, 2005

This recipe was excellent! I made it for a very fancy dinner party and the guests were all pleased. Thank you for this one!

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Reviewer:

PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Nov. 1, 2004

Making this dish will make everyone in your house drool for the two hours it takes to make it. Of course 1.25 hours or so of the time is just reducing the wine and broth. This sauce is something special.

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Reviewer:

SUNTZU00

Reviewed: Jun. 6, 2004

Great way to impress a date..

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DANCERREP

Cooking Level: Intermediate

Home Town: Carlsbad, California, USA

Reviewed: May 29, 2004

This is a very good recipe. I've used it several times and gotten very good feedback from my guests. You have to use good wine whenever you cook. NEVER use something that you wouldn't drink from a glass. It concentrates the flavor when you let a wine cook down. Thank you so much for the recipe... I'll be sure to pass it on. :)

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Reviewer:

MJTB

Reviewed: Feb. 14, 2004

I hate to give a recipe a bad review but I was disappointed with this sauce. It was salty and bitter. It almost tasted burned. I added some sugar and extra butter. I don't know if I did something wrong but I won't bother to try again. Beef tenderloin with roasted shallot sauce (from this site) is much, much better. Thanks anyway Melody.

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