Bistro Steak with Red Wine Sauce

I rarely give 5 stars.  I've made this twice now, it is a restaurant quality dish.  Tonight I used a Cuvaison merlot in the sauce.  I make the recommended Rosemary-Garlic Roasted Potatoes to go along with it.  I've made the asparagus (very good) but tonight served it with some steamed peapods and sauteed mushrooms.  Add a fabulous pinot noir and you're all set for one of the most fantastic meals you've ever prepared.  Make this dish!

Made to recipe, except we added the accumulated meat juices to the sauce & omitted the final hit of salt & pepper.  Served with the recommended roast potatoes and CL's lemon-garlic swiss chard.  Excellent cold-weather meal.

One of my favorite steak recipes. Pan sauce is to die for!

For the time invested this is a good solid recipe. I made it exactly as described and served it with Rosemary-Garlic Roasted Potatoes and Frisée and Arugula Salad - also Cooking Light recipes. The whole meal took me less than an hour to fix from start to finish. I would serve this to company.

Followed the recipe exactly and we loved it! The sauce had an excellent aroma and flavor. We will definitely make this again! Served with the recommended rosemary-garlic roasted potatoes and asparagus with lemon and pecorino.

I disagree with the bad reviews. This recipe was relatively simple. My husband loved it, and so did my toddler.

Very good! The only changes I made was I didn't have shallots. Instead, I used onions with a little bit of jarred minced garlic. Other that that, I follwed exactly. My sauce was a bit runny. Wonder if I should have cooked it longer. Good flavor though!

The sauce was excellent! Made this exactly as written and it was fabulous!

This dish isn't "horrible" but I certainly wouldn't take the time / use the ingredients to make again, so it's honest to give it a 1-star rating. The sauce was actually overwhelming, and was not something I would ever want to have again. Since the steak is just seasoned and cooked, without the sauce, you don't need a recipe to cook the steak. Not a keeper for us and I would recommend skipping this dish as it was not really that quick to make (the sauce takes a while to thicken) and while it was easy, the end result was just "mheh." We won't be making this one again.

Too much work & nothing special.

Oh, this is delicious. The star, of course, is the sauce. The shallots and thyme go perfectly together and the butter gives a richness to the sauce that is perfect. This was enjoyed by everyone, from a six year-old to an eighty-six year-old. You can read my full review at Taking On Magazines: http://bit.ly/16wb6yZ

This was a hit. Made with no changes.