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By Ben Ross
Added November 27, 2001 | Recipe #14897
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By Geoff Farmer
on December 04, 2001
Melted in my mouth.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Excellent flavor. I added mushrooms and asparagus to the sauce, they turned out great. My husband really enjoyed this.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I loved it
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
nice
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Alex Yau
on November 04, 2008
This steak was awesome! It was quite easy to make and my family LOVED IT!!! Although 4 tablespoon a little bit too much, it was still excellent. 5v5
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy oldbern
on October 25, 2008
This turned out to be very good. We subbed a few things in the sauce, but got close to the same results.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #616420
on October 15, 2007
Was delish! Great recipe. I also tried adding some tobasco (for a little kick) and onions and a bit of garlic (fried in the pan for a bit before the tomatoes). Easy and quick to make and great result, especially with fillet steak!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #550553
on August 01, 2007
4 tablespoons of crushed peppercorns was far too much. I ended up scraping off most of the pepper caked on my steak and still had heartburns well into the the next day. I recommend just lightly battering both sides with the pepper--1 1/2 tbs is more than enough. The sauce mixed with the pepper residue was very appetizing--really, in that it opens up your appetite and goes well with a palate cleanser.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy fabulicious
on July 17, 2007
My family loved this! My husband said he has been tired of the "same ol' steak" and then said, "but this is a keeper."
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Loved this. My family all agrees. Thank you for posting this recipe!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Joani Bond
on November 19, 2005
I made this for the first time last night for a friend and I. The recipe was very easy to make, though I didn't add any water because I thought the tomato sauce I bought was runny already. I also added mushrooms and found that added a great texture. The sauce was so delicious! I will definitely make this again!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy johnebp
on February 26, 2005
Very good steak recipe and the tomato based sauce for the steak pulled it off suprisingly. I highly recommend finding a good crushed peppercorn for this recipe, as one might have already imagined, the right pepper is the key to peppered steak.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Reed
on December 29, 2004
This was definitely unlike any steak I've ever had. My husband wasn't too crazy about it, but he did appreciate me trying something knew. My little boy loved the sauce and was dipping his bread in it. (And making a mess).
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy sugarpea
on May 29, 2004
Made this for Dh and he says 5 stars. He loved both the steak and the sauce. I didn't change a thing.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy kim2
on March 06, 2002
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Serving Size: 1 (263 g)
Servings Per Recipe: 2
The following items or measurements are not included:
rump steak
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