16 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Unbelievably delicious!!!!!!! ...take my word for it...it is divine! Thanks so much!

1 person found this helpful. Was it helpful to you? [Yes] [No]
sassy0326 October 05, 2009

Not worth all the effort, it took me 45 minutes just to make the sauce & it was OK, I expected WOW from Dawn's description. She must not have ever been to a real 5 star restaurant!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Jody Puentes October 08, 2002

The sauce can stand alone!! My friend asked to take a little jar home for tomorrow! Yummy, yummy.... Cooked with a baked potato (everyone put the sauce on that too) and the Green Beans to Impress. What a great Thanksgiving meal!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
readany_5828082 December 01, 2014

Made this for Valentine's Day for my hubby - was really delicious. I wasn't wild about the sauce on it's own and worried it wouldn't be good but matched with the filet, it was better than any we've had in a restaurant! Paired with boiled baby potatoes and asparagus. Mmmm!

0 people found this helpful. Was it helpful to you? [Yes] [No]
coopgirl February 14, 2013

Dawn, I signed up just to tell you how great this recipe is. It's the best and one of the easiet filet mignon recipes I've ever made. I was hesitate to try it without a grill to cook the meat on since that's about the only way I like my steaks cooked. Only thing I changed was I added a 2x more tomato paste - only because I like tomato-ey flavors, briefly cooked a little minced garlic with the steaks, then quickly removed the garlic and added to the sauce (before it burned), and added some steak drippings - I used olive oil and butter -to the sauce when the steaks were done. Awesomely good. Thanks for sharing. I hope you'll post more of your recipes.

0 people found this helpful. Was it helpful to you? [Yes] [No]
A Cheap Bon Vivant November 11, 2012

Oh Yum! Did this with beef tenderloin steaks done on the bbq. I used a good quality red wine vinegar instead of balsamic as it is less sweet. Used one of our favourite dry red wines - best tip is to use a wine you'd be happy to drink. This is a very fast & easy recipe to whip up yet one that will be sure to impress guests.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Beautiful BC February 19, 2012

I made this recipe for my DH for Valentine's Day and we both loved it. I couldn't find shitake mushrooms so I just used brown mushrooms. It was still delicious and very easy. Will definitley make again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
winnipeggirl58 February 16, 2012

Oh...My....GOSH!!! This was delicious! You don't need a lot on the Filet - the flavor is so concentrated...but explosive! I WILL make this dish again and again...wouldn't change a thing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Donnatodd2002 February 15, 2012

This was excellant! I had a beef tenderloin that I wanted to roast and was looking for a nice sauce to serve with it. I will definitely be making this again and again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Buck22 December 01, 2009

After getting Australian filet mignon at the grocery store for $2.99/pound (and no, that's not a typo...it's pre-Father's Day weekend!!) I decided to search for filet recipes. This was outstanding. I can't even believe that it's even Weight Watchers-friendly (6 points, using a 5-oz. filet, for those of you who are interested). Definitely make the sauce first, and let it sit while you make the steaks. The flavor only improves upon sitting on low heat. I also used a slight bit less mustard than called for. I think that any more might overwhelm the flavor and have it taste like a mustard sauce, than simply add to the overall good flavor. I cooked the wine and balsamic vinegar until almost syrupy, when a spoon drawn through it creates a separation. That definitely concentrated the flavors. Plus I used a VERY good quality balsamic vinegar and cabernet sauvignon, both with bold flavors. I did pan-sear my filet for about 3.5 minutes on each side, but it was very thick so I needed to sear the edges as well. I love my beef rare, but needed to ensure that it was more than raw on the inside, so toward the end I placed a lid over it to cook it a tad bit more. Also didn't salt it until just prior to taking it out of the pan, then tented it and let it rest for 5 minutes. Plated it over the mushroom sauce and it was perfectly cooked, nice and rare. Served it with roasted cauliflower (done with roasted garlic, then tossed with capers, fresh herbs more good balsamic). Fantastic dinner! THANK YOU!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Coprtopd June 14, 2009
Peppered Filet Mignon With Mushroom Wine Sauce