I actually kinda feel bad because I've made this recipe multiple times and never left a review. My husband and I love it. But the real good news is that my my son who is legitimately the pickiest eater in the planet (don't tell me you have a picky eater you haven't met my son who eats cheese and bread and plain grilled chicken and thats it) and all of us love this. In the words of the legendary Animal House, "Thank you sir may I have another " is the only way to describe this.Read More
I made the sauce first and then cooked the meats! The sauce was so good guys! I used Brut champagne, turned out heavenly with the lemon juice. I will be making this again for sure!Read More
Made it as directed and WOW! This one just made my top ten!! I stepped it up a bit with two (eight-ounce) beef tenderloin steaks, cooked six minutes per side... Perfection!!!!!!!Read More
I had to substitute Pino G for champagne but it worked! Wondering why it wasn't thicker then picture. Best of all it was a great meal for my hard working nurse/wife.
This was absolutely amazing! The steak and scallops were so good and the sauce was to die for. Will definitely make again! :-)Read More
Made for a quick Valentine's Day dinner. Easy, delicious and "special" without a lot of "fuss". Made it with boneless strip steaks vs. tenderloin.Read More
This was our Valentine's Day dinner and it was delicious. Simple yet elegant. I found that I had to watch the steaks--3 minutes on each side just barely got them to "rare," but then I may've slightly overcooked them ( our preference medium rare) with 2 to 3 additional minutes on each side. The scallops were perfect, and the sauce was fine. I used more liquid (both lemon juice and champagne) and shallots than the recipe called for, and slightly less butter. Will try this again for sure (when filets and scallops are on sale!).Read More