Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

  • ltandltaz Posted: 09/02/09
    Worthy of a Special Occasion

    I had the butcher cut a filet mignon medallion in half horizontally, and it worked very well to get the right size cut of meat. The meat was cooked perfectly to my liking, which is medium rare. I contemplated rating this recipe higher. I used too much rosemary - more than the recipe called for - which was a mistake. My advice is definitely to err on the side of too little rosemary, as mine was overpowering. I might try it again, I haven't decided.

  • FatDonnie Posted: 01/09/10
    Worthy of a Special Occasion

    I made this per the recipe with slightly larger Filet's. Both my wife and I thought it was wonderful! Make sure the wine is almost a syrup when you take it off the heat. We willmake again.

  • coastalflorida Posted: 10/14/10
    Worthy of a Special Occasion

    This was really simple to make and had plenty of flavor. The cooking time actually was about 15-20 minutes due to the waiting for the wine to reduce. I would definetely make it again.

  • BobBeetabega Posted: 01/16/11
    Worthy of a Special Occasion

    Great recipe! Very easy and quick! My first shot at cooking with wine, wish I would have started long ago!

  • LaurenV6 Posted: 03/01/12
    Worthy of a Special Occasion

    This recipe was delicious! I have never cooked steak before, so I followed the instructions to prepare it following this website: http://www.bigoven.com/recipe/163593/Pan-Seared-Rib-Eye-Steak Overall it turned out great and involved few ingredients to prepare. I agree that the cooking time is longer in order to let the wine reduce but its well worth the wait!

  • Maky1208 Posted: 01/23/14
    Worthy of a Special Occasion

    Easy and very simple. I Love It!

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