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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 21, 2011
This was very good (granted I made a lot of changes). I let the filets sit out for about an hour and seasoned with Montreal steak seasoning while I baked potatoes. I mixed 1/4 cup of bal. vinegar, 1/2 cup merlot, some dried minced onion, fresh rosemary, minced garlic, and brown sugar together. I seared the filets on all sides in the pan and then added the glaze. I cooked 4 minutes on each side (covered) with the glaze, then removed the filets. I turned the heat to high and the glaze thickened pretty quickly. The meat was medium rare. I served with baked potatoes and green beans. I would definitely make this again.
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