chefhoward76 ,EXCELLENT!!! This recipe made for a restaurant quality steak that was over the top delicious! I followed the directions exactly as written. The steaks turned out a perfect medium-rare, fork tender and juicy. I've used many red wines in reductions but never a Shiraz. This Shiraz pan reduction was amazingly easy to prepare and the flavor of this rich, fruity elixir paired perfectly with the filet mignon without being over-powering. Simply put, MAN it was GOOD! I will definitely be using the reduction with other steaks (rib eyes, new york strips) and may use demi glace and use it with a roast or prime rib.13y
skipster88 ,Followed your instructions to the letter and it was sooo worth it! Shiraz sauce is amazing. The cook times were spot on and the filets cooked perfect! Thanks so much!13y
propilot2k4 ,I'm fairly new to cooking, but I started making this about 4 or 5 months ago. This is my favorite recipe by far! It is delicious and my guests always love it. I find it's easier for me to start the sauce first. After searing the steaks and putting them in the oven, I pour the sauce into the pan that I used to sear the steaks, and finish the sauce in that pan (to absorb the fond from the steaks). When the steaks are finished, I pour some juice from the steaks into the sauce. I also use the steak juice or a teaspoon or two of water to thin the sauce if needed. If I have sauce let over, I will sometimes thin it out a little bit, pour it into a freezer safe container, and freeze it so I can use the left over sauce for next time.13y
mulligan77 ,Looking forward to making this tomorrow for dinner. sgrishka hasn't steered me wrong yet..thanks for many great meals13y
nathanmena ,I normally don't use recipes that call for wine but I'm glad I decided to give this one a try. I followed it as written and both the steaks and sauce were excellent! I prepared the steaks to just shy of medium-rare. They were beautifully done, tender and practically melted in our mouths. The Shiraz sauce was wonderfully flavorful and complemented the steak perfectly.13y
aa9289 ,the steak sauce is by far the best ive ever tried.....ten times better than A1!!!!!!!!!! I put a little but more sugar than was called for, and have even tried brown sugar, and it gives it such an awesome taste13y
shilohann ,This recipe was super easy and uterly delicious! The best steaks I have ever tasted and my family loved it.13y
rhp2114 ,Best filet ever. Make sure you use quality meat. Sauce was magnificent. THANKS!!!!!13y
beckysplace ,This ranks up there as one of the best meals I've had in my life! The sauce was fantastic, the meat so tender and juicy! I used thick ribeye steaks instead of filets. The cooking time is very short, so I prepped all my ingredients ahead of time so I could grab and pour. It worked beautifully.14y
rippers ,only made the sauce, cook my steak my way, just trying to look how to make sauces! was a nice sauce!14y
wendyz ,Meat quality is very important; can be difficult as I didn't have an oven safe pan so I had to improvise with skillets and oven safe dishes. Watch the sauce, it can become very thick if you let it simmer too long. Overall, pretty good. The flavor of the sauce made this dish. I'd make the dish again just to perfect the timing.14y
wendyz ,Quality of meat is very important; can be difficult if you don't have an oven safe pan. I had to improvise between a skillet and an oven safe dish. The sauce makes this dish but becareful, it can become very thick if you let it simmer to long in the end.14y
mkreilein ,Good Valentines Day recipie to show off your cooking skills. Tastes great, great presentation. Received a "this is the perfect meal" from a picky eater.14y
stevemur ,I have found my new favorite recipe on the site. Made it tonight for Christmas Eve dinner to rave reviews. This recipe was easy, incredibly informative, elegant and DELICIOUS. (Yes, expensive, but hey, it's Christmas Eve!) By far the best demiglaze/reduction I've ever successfully made for a meat sauce. Perfectly written instructions. I used a Rulo Syrah (Washington State), and paired it to drink. I do think I added more Syrah and Beef Stock than the recipe called for, but that worked out just fine and I needed to stretch the sauce a bit. As it is the holidays when I write this, I also added a handful of spare dried cranberries to the sauce at the finish, warmed the sauce to medium -- perfect accompaniment. Really, really superb. Well done sgrishka!14y
hmizia ,Absolutely amazing. Seriously, I have not seen my family so excited about a meal ( home cooked or otherwise) in a long time. We'll be eating this regularly.14y
sharonohio ,A quality steak simply seasoned with salt and pepper and seared properly will rarely need any kind of sauce. But for me, a sauce can be as much a part of the perfect steak dinner as the meat, so I usually make one to enhance a prime cut of beef. If you choose to serve steaks with the sauce, have all the sauce ingredients ready before searing the steaks and begin the sauce while steaks are in the oven.14y
tipnpat ,This recipe was very delicious. My entire family enjoyed it and the sauce was flavorful without being over-powering. I found it to be an elegant but simple option. I cooked it for my family this time but will serve it to guests next time.14y
metzdg ,I didn't pan fry the steaks but put them on a hot gas bbq for 3 minutes before transferring them in the 500 degree oven. The result was outstanding with less mess to clean up afterward. Some meat trimmings were added to the sauce to add flavor. 3 minutes on grill, 8 minutes in 500 degree oven and 5 minutes to rest.... Medium Rare... 1-1/2" thick room temp prime filets.14y