The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 8, 2009
This recipe is amazing!! I took suggestions and doubled the glaze recipe and added brown sugar, and reduced the glaze.... Seriously this is just delish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 8, 2009
Insanely good and super easy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 22, 2009
Very happy to have read many of the reviews before making this dish. I took others advice and added garlic and a bit of brown sugar. I started the sauce in a separate pan to begin the reduction process and once the filets were browned I then added it in. For the size of filets I had, the cooking time was right on target; browned on the outside and a nice layer of pink on the inside. I don't eat red meat so I can't comment on the dish, but for those who do in my family, this recipe was a winner! Thank you Linda!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 10, 2009
Very nice. I added brown sugar and garlic as suggested by others and poured it into a sauce cup for dipping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 9, 2009
Wonderful flavors! I added sauteed mushrooms and a little goat cheese that melted on top before serving. Delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 27, 2009
We followed the guidelines from "naples". Seasoned the meat before letting it sit for a couple hours while we worked in the garden. Did the steaks on the grill m-rare. Reduced a white balsamic from trader J's with some left over 80's vintage claret. Not the best, best ingredients is what I'm getting at. But good enough to make a super glaze. This is a keeper! Served with sliced Toms from the garden. salt and pep, oregano and basil, olive oil and wine vin-let sit before serving. Super easy. Thanks you all! wRock & Tanya
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 18, 2009
Filet mignon + balsamic vinegar seemed to be a no-brainer, but neither of us thought it was that great. Will stick to grilling them as usual. BTW, made exactly as written.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 11, 2009
This was fantastic. I will however say that it took longer for the filets to cook than recipe called for but I think it was because they were really thick and I've never cooked them indoors before. I browned in skillet for a minute or two per side and then added 1/2 cup red wine and 1/2 cup balsamic as I was making 4. I minced 2 cloves of garlic and added to skillet as well. I covered and cooked for 12 minutes turning occasionally. My sauce was reducing too quickly even though I had the heat on medium and I was concerned about this so I put the meat on a baking sheet and finished the meat in the oven. Added gorgonzola per another reviewer right before they were done. I then added more red wine to the skillet and cooked that down a bit and added 2-3 tbls of brown sugar and 4 tbls of butter and let it thicken while the filets were resting. Plated the meat and poured glaze over top. This was so tender and so delicious. Restaurant quality for sure.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 7, 2009
This is a fantastic recipe for filet mignon. I tweaked this a little for convenience sake by making the glaze seperately and serving it on the side. As recommmended by other reviewers, I added a little brown sugar and garlic to the balsamic and red wine. I served with carmelized onions and sauted mushrooms over the steaks and we drizzled this on top of all. Super! My kids and hubby really enjoyed the meal. Thank you for the great idea Linda!!!
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Cooking Level: Expert

Living In: Berkeley Heights, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 2, 2009
This was SO delicious! We too added 2 cloves of minced garlic to a recipe for two. I accidentally added the pepper to the sauce... but decided to add it to the steak directly as well and it was just fine. I did sear the steaks on the grill first to get some nice grill marks and charcoal flavor to them. We just ate these last night and I could totally go for them again right now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 31, 2009
So good! Wine & balsamic you really can't go wrong. I also cooked the sauce on the side...cooked with sauted minced garlic & mushrooms & a lil bit of brown sugar. the mushrooms became a pretty burgundy color & were delicous even all by themselves. Used Malbec wine & served with the rest. YUM!
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Cooking Level: Intermediate

Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 30, 2009
I am a teenage girl who just got really into cooking. i have made this twice, the first time with 4 filets and the 2nd with 1 T-bone. it was great both times and i absolutely love the glaze. After my steaks are done I pour the glaze from the pan into a bowl or cup then lather it on at the table for dinner. i am not very exact about my measuerments , i just pour on some wine and some vinegar and go. and this recipe is so fast! i can make it in less than 10 minutes, with almost no mess. its great! i would recommend it to everyone!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 28, 2009
I really do not understand why everyone likes this recipe...I wasted a perfectly good fillet mignon by soaking it in a glaze that made it taste like sauer braten--not impressed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 27, 2009
I didn't care for the balsamic sauce to much. It was very vinegary and the meat was so good I didn't want to mask the great flavor. I served the sauce on the side, and it was barely touched. The cooking suggestions for the steak made such a yummy tender taste of meat! I wrapped the filet in bacon and topped it with feta before the last little broil. Very tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 26, 2009
this was pretty good a little sweet for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 22, 2009
Quick and easy to prepare. I took the advice of the others and doubled the recipe yet, I added mixed garlic, brown sugar and some butter to the glaze. Upon first tasting, I could tell that the doubling of the balsamic vinegar was a mistake and also if I would have added more brown sugar, the flavor would have been perfect. Either way, my husband enjoyed it and I WILL make this again!
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Photo by HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 10, 2009
I enjoyed the flavor. My husband likes his steaks more crisp on the outside. I did sear them early on, but maybe would make sure to do more of that next time before adding the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 6, 2009
This recipe is exceptionally delicious. I took the advice of others and doubled the sauce ingredients, used a T. of brown sugar, and swirled in a T. or so of butter to finish the sauce on high heat AFTER removing the steaks to a platter. I used a stainless steel fry pan and cranked the heat to super-high; my steaks became crusty and deeply browned. After browning, I removed them to a plate where I loosely draped foil over them. With the heat still on high, I added the balsamic, wine, garlic, salt and pepper and SCRAPED THE FROND from the bottom of the pan. For folks whose sauces remained watery, I suggest that this technique be used in the future. It is vitally important, as well, to use real aged balsamic, as it is pretty viscous with which to begin and helps create the desired glaze. The pat of butter added after the sauce was reduced further tightened my sauce to perfection. Don't be skimpy on the salt and pepper, either! I'm looking forward to making this again and urge others to do the same.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Middletown, Rhode Island, USA
Living In: Llano, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 3, 2009
Man, I have never cooked a steak before and this turned out great! Thanks to all the reviewers before me who lent their wise words to this recipe. Let the meat rest after marinating it in salt, pepper and a mixture of roasted garlic/red pepper. Also poured some balsamic vinegar over the meat (my cut was round of eye and sandwich steak) to loosen up the meat for a bit. WARNING: If you're marinating overnight, don't pour on the vinegar until several hours before cooking. Since I didn't have any dry red wine (hey, I'm kinda underage), I simply added some brown sugar to the balsamic vinegar when cooking. It turned out delicious! My brother and I served these to our parents (it was their anniversary dinner) with a side of garlic mashed potatoes, broccoli and bruschetta. Yum yum yum. Thank you for such an easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 16, 2009
Made this last night, and added brown sugar as some have suggested (2 tbsp). SO GOOD!!! My bf couldn't stop talking about it, and luckily I have 2 more steaks left, so we WILL be doing this again before Sunday. Would also be great sliced over salad, in a quesadilla, etc. I accidentally forgot the sauce on the stove after removing the steaks, but it was so nice and thick, it worked out perfectly. This one is a keeper!
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