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Beef Tenderloin With Roasted Shallots
October 04, 2002

I just served this tonight for a dinner party and it was THE HIT! My guests went crazy and said this was better than any fine restaurant. I splurged and went with a beautiful tenderloin and it was worth it. I served the filets with rice pilaf and roasted veggies. This is a major winner and a definite keeper! Oh, and I didn't have port wine, so I used a non-alcoholic red wine and a touch of brown sugar and it was great.

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