This is best when it is grilled (I use the good 'ol fashion charcoal). I made this for my mom for Mother's Day and we loved it! Don't use the cheap Balsamic vinegar because it will taste bad, use the good stuff (come on its filet mignon people!). I used aged 10 yr old balsamic and a good red wine. Again, don't use cooking wines, if you wouldn't drink it, don't cook with it. If the glaze is prepared correctly, you get the great flavor of both the balsamic and the red wine.
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