"Making it for the third time tonight. The first time it lacked in flavor, but I realized it was all my fault for using smoked sausages. On the redo I used a spicy red wine and cheese chicken sausage, black seedless grapes and a Paso Robles wine which held it's own with the balsamic. I also used more wine since I like things saucy and served it ove""

"I don't know what everyone is thinking, but two 8 oz. filets is fine for 4 servings. Unless your serving teenagers or football players there is no reason to super-size everything! Great recipe with lovely flavors. The steaks are not fried as much as seared in the pan and finished in the oven, a method I love when it's too unseasonable to grill or when I want a pan sauce like this. The only thing I change is to put the skillet directly in the oven and then finish the sauce while the steaks are resting. "

"My intention wasn't to rate the recipe since I'm getting ready to make it this weekend, but the last review is confusing. After reading the applesauce recipe twice now, I don't see vinegar, just apple cider.

"The recipe rocks! How can you beat easy and tasty. Good old-fashioned glazed carrots kicked up to the next level.