Awesome glaze! Like several others, I grilled the filets seperately and used the basalmic vinegar combo as a glaze. I doubled both the basalmic and vinegar, added I teaspoon of minced garlic, and 1 tablespoon of brown sugar. It needs to boil to reduce to a syrupy glaze. It will also thicken more as it cools. The clincher is the bluse cheese. The combination of that tart cheese, with the sweet glaze is perfection. My husband asked me to bookmark this sauce while we were stille eating! This one is a keeper.
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Awesome glaze! Like several others, I grilled the filets seperately and used the basalmic...