22 Reviews of Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat

From: Michelle Figueroa

On Mar 12, 2005

My boyfriend and I made this tonight and thought it was superb! We made very few changes. We cooked the steaks in a cast iron skillet and only cooked 3 minutes per side. We also used filet mignons from Omaha Steaks. The meaat was very tender and we felt this was better than what we would get at a fine establishment. Thanks for posting!

From: Mrs.Jack

On Jul 22, 2008

This review is for the mushroom sauce which I loved! I did halve the recipe and used Haak Cabernet Sauvignon. Wonderful flavor and very easy. Thank you for a great recipe!!!

From: Tornado Ali

On Dec 22, 2005

Oh, wow. This sauce was fantastic. I think next time I'll simmer some cheaper cuts of beef in it before adding the cornstarch mixture to get that deep velveety flavor into the meat. I made couscous which went perfectly with the rich sauce.

From: Karen J.

On Nov 24, 2006

Had this for Thanksgiving this year, and it was GREAT. We used a little too much wine so the sauce didn't thicken as expected, but it didn't matter a bit — it was still so flavorful. We did find that we had to cook the steaks much longer than the recipe stated, and that still left them quite rare (which was just fine with us!)

From: princesslisa of a galaxy far far away

On Nov 19, 2004

If I could give this more than 5 stars I would. This was fantastic! I never thought that I would be able to make a meal at home that equaled that of a fine restaurant. The sauce made the meal. I spooned it over the steaks and sea-salted creamy mashed potatoes and served with a side of steamed asparagus. I will definitely be making this again!!! Thanks, Mimi!

From: mini_1

On Oct 21, 2007

OMG! I thought I heard La Boheme while eating this it was so fantastic. I would give this more stars if I could!!!!! I made it exactly as written and wouldn't change a thing. Served this with roasted asparagus and french bread. What an elegant meal! Thank you for posting this awesome recipe!!!!

From: Chef #414633

On Feb 13, 2007

I made this for a special occasion for my girlfriend. Now all of a sudden she thinks I am this great cook because this was so easy to make yet so delicious and beautiful on the plate. I got the two best filets I could at the butcher and trust me, they did not not go to waste. Only problem is now my girl thinks I can cook and I have to do it more often. Thanks for the great recipe.

From: andreacooks

On Apr 25, 2005

The mushroom wine sauce was the best I have ever tasted! This is the first time I have attempted to cook filet mignons and it was so easy! This is going to be the beginning of cooking for me - thanks for a GREAT first experience - my boyfriend was flored!

From: rosslare

On Oct 29, 2005

Very tasty, elegant sauce, and so nonfat! Don't get tinned consomme here in Spain, so used beef stock cube, instead. I don't know, how concentrated tinned consomme is, but using 1 cube (makes 1/2 litre, which is 1 pint of stock)to 10 1/2oz of water, amount of consomme tin, seemed to work well for a nicely savory and tasty sauce.

From: Sherribabi

On Apr 1, 2006

This recipe deserves more than 5 stars. I have now made it 3 times and it is my favorite recipe on Recipe Zaar. No one in my family likes mushrooms so I left them out.