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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Reviewed: Apr. 17, 2010
you would never believe the sauce would be this good looking at the ingredients but they blend so nicely. I thought the sauce tasted too chocolatelyat first until I added salt and pepper to taste and a splash more port. Then, it was as good as any restaurant would serve. We had people over and this was served on the plate with a filet mignon in the center of it and it was oh soo good. I recommend this dish for entertaining and you would swear you served a 300.00 dollar meal for way less.
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