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Filet Mignon with Rich Balsamic Glaze
February 24, 2009

I can't comment on the preparation of the steaks in this recipe, as hubby grilled ours outdoors over charcoal. I do have to say, however, that I would never simmer the filets in the reduction. In my view that's a good way to ruin very expensive filets! Having said that, I guess what I'm reviewing here is the balsamic/wine reduction which was just too simple to be that good! Richly flavorful and syrupy, and to think all you have to do is mix up a GOOD red wine and a GOOD balsamic vinegar and simmer it until it reduces about 75 percent. This was as good as any fancier or difficult glaze or reduction than I've ever made or eaten at fine restaurants. This definitely will be something I'll remember to make again.

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