rayzee Recipe Reviews (Pg. 1) - Allrecipes.com (15120213)

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Dec. 25, 2011
The recipe is perfect as is, but the directions are not complete for novice cooks. Always let beef rest for 1/2 - 1 hour before cooking. I season beef at this stage while it is sitting out. I usually rub some olive oil (1 tsp.) on beef cuts at this stage to keep them moist - especially if grilling. As for the glaze, if it is a little thin it just needs to be reduced a little more before pouring over the steaks, so remove the steaks when done to taste and turn up the fire a bit to finish reducing the glaze. It is not a gravy or a sauce, it is a glaze. Perfection!
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