This is a simple recipe with delicious results. It's the perfect dish to wow your guests. Filet mignon steaks are pan-seared, baked to perfection and served with a Marsala and mushroom sauce.
I used NY strips cause that is what I had still turned out great the sauce was a little on the balsamic side, I would suggest cutting back a little. - 25 Jun 2007 (Review from Allrecipes US | Canada)
I reduced the balsamic as suggested to 1/8 cup, used shallots in place of onions and I added 3 tablespoons of beef broth to the mushrooms and white wine. Otherwise, I followed the recipe...it was fabulous. It had a nice sweet tangy flavor that went well with the filet mignon. - 16 Feb 2009 (Review from Allrecipes US | Canada)
Basically a very good recipe but I think it called for too much balsamic vinegar. I would cut this down to 1/8 cup. I added about 1/4 cup of chopped onions and browned them in the butter. Then I added the mushrooms followed by the wine with 1 teaspoon of Maggi Sauce. As directed I added the balsamic vinegar and reduced the liquid. I added just a bit more wine with some salt and pepper to taste and then a little cornstarch with water to thicken the sauce. My husband loved it and with less vinegar I think this will be a winner! - 24 Sep 2007 (Review from Allrecipes US | Canada)