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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 18, 2013
This was delicous! I made this for Valentines day dinner. I used a flat iron steak though but followed the directions here and they turned out nice and medium-rare on the inside like I intended. Very tender and the blue cheese/bread crumb topping was delicious. For the sauce I used 1 c of onions instead of a 1/2 cup and also used a merlot instead of port. The sauce still tasted good but next time maybe I'll try with the port.
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