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Blue Cheese Crusted Filet Mignon with Port Wine Sauce
This was awesome! Just a few notes though. I followed some of the other reviewers advice and marinated the steak in a merlot/beef broth/worcestire sauce/and seasonings marinade. I baked mine for 17 minutes and it came out medium rare. We like our steaks more medium so I'll do it longer next time. Also, the port wine "sauce" is more like a relish so I added mushrooms to mine. I loved the "sauce" but my boyfriend barely touched his saying the steak was good enough as is. I will def make this again!
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Reviewed On:
Feb. 16, 2009
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