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Filet Mignon with Rich Balsamic Glaze
Reviews:
May 05, 2006

OK, I took liberty w/ this recipe & made a few changes. I let my filets rest for an hour (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen up) before salt & peppering them (used Paula Deen's house seasoning). I also chose to broil mine & then pulled them out to rest again (this allows the juices to distribute evenly) before I started the balsamic mixture. I did not cook the steaks in the balsamic glaze, instead I doubled the amount of balsamic, added a bit of sugar & garlic (per previous reviews), used merlot but did not double it, & reduced it on the stovetop for about 10 minutes until it was kinda thick & syrupy. I topped my steaks w/ small amounts of crumbled gorgonzola cheese ...broiling for just a minute or two to melt the cheese. I plated the steaks & drizzled the balsamic "syrup" over the top. These were out of this world good! The sweetness of the glaze paired w/ the pungency of the cheese is a taste sensation that my hubby & I really enjoyed!!!!

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