Filet Mignon with Cabernet Sauce

I thought this was delicious, but agree the sauce was thin. The sauteed mushrooms were divine though from the suggested menu.

Did not reallly flavor the filet. Sauce was too thin.

Absolutely fabulous, even though I made some changes. We always cook meat on charcoal grill, so I started with the butter and sauteed the shallots. I didn't have any beef broth, so I used the liquid from a can of onion soup. I didn't reduce the final mix quite as much as recipe calls for because it already tasted perfect. Everyone loved it!!

Excellent sauce. Easy recipe. Good for a quick weeknight as well as a special evening.

My boyfriend and I made this for New Year's Eve and it truly was outstanding. The only alteration we made was just to use two cuts of meat, instead of 4, as it was just the two of us. There was plenty of sauce, but I could see doubling the sauce recipe if you were to make this for four. This is going into our recipe file, as we plan to make this again for other special occasions. Fantastic recipe! We served this with the Arugula & Pear Salad with Toasted Walnuts, & couscous.

By far my favorite recipe. I have made this a few times and each time it just gets better. Sometimes I double it to make extra sauce for the steak & it is ever better.

loved this. the sauce is delcious. I crusted the filets with fresh herbs-rosemary, thyme, garlic, salt & pepper, and basil before I pan seared. It was amazing!

The sauce was fantastic - the ratio of broth/wine/vinegar/soy sauce was perfect. I added shitake mushrooms and garlic with the shallots and did the steaks separately on a cast iron grill pan. It made a lot more sauce than I needed, but I'm going to use the leftover sauce for salisbury steaks.

This was very good, although I think i would double the soy sauce and red wine vinegar amounts next time to make the sauce more richly flavored.