Meggerz53 Recipe Reviews (Pg. 1) - (12720764)

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 16, 2011
Beautiful. I made a garlic and pepper butter to marinate them in instead of just the spices. I had no red wine so we used a white chardonnay, mixed with the balsamic and some olive oil. I only put a splash in the pan with the meat after searing each side, and saved the rest for dipping. My meat was just a sirloi tip, about half as thick, so I cooked it for only two minutes on each side after the one minute of searing each side. This was cooked perfectly medium.
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Butter Cream Frosting I

Reviewed: Jan. 3, 2011
This was a hit. The only suggestion I have would be to taste it before you add the 4th cup of sugar, it gets pretty sweet. It's weird some people say it was runny. I mixed mine by hand with a freakin fork and it was still creamy and deliscious...I hope they only used the egg yolk and not the whole egg. Also, make the butter room tempreature when you measure and use it- do not melt it completely in a microwave!
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