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Filet Mignon with Rich Balsamic Glaze
October 04, 2007

Made this last night for husband's birthday dinner. We both loved it. After reading some of the reviews here, I cooked the sauce separately and made some changes. Used 2 5 oz filets wrapped in bacon and rubbed with coarse ground black pepper & Mrs Dash Garlic & Herb seasoning. Seared the bacon in a hot pan by turning steaks on their sides with tongs before cooking 3 minutes on each side for rare. Started out with hot pan and gradually reduced heat as steaks cooked. For the sauce, used red table wine & doubled it along w/the balsamic vinegar called for in the recipe. Added 2 tbsp brown sugar, 1/2 tsp rosemary, 1 tsp minced garlic. Reduced sauce by half & used for dipping. We thought the sauce complimented the meat wonderfully without overpowering it. This one is definitely a keeper.

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