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Filet Mignon with Rich Balsamic Glaze
August 10, 2003

Here's the trick to make this recipe work: We seasoned the filets with salt and fresh ground pepper and let them rest out of the refrigerator for 20-30 minutes; THEN, we grilled them. In the meantime, we mixed the balsamic vinegar, red wine (used Bordeaux) and a generous pinch of brown sugar. Let it reduce and then served in little sauce cups alongside the filets. My husband LOVED this. I didn't want to take the chance of ruining some great filets by cooking them in the wine/vinegar mixture since a lot of people were turned off by this in their reviews. By allowing it to reduce, it was a little bit thicker (still a bit too thin for me however) and you can merely dunk your bite into the sauce, thereby adjusting how much or little you would like. Will make this again because of the simplicity of the recipe.

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