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Filet Mignon with Rich Balsamic Glaze

Reviewed: Jan. 7, 2012
Absolutely delicious! Our filets were larger than 4 oz., so I did double the sauce ingredients. Following the suggestions of others, I brushed the filets with olive oil, rubbed them with Paula Deen's House Seasoning (salt, pepper & garlic), and let them sit out of the frig for over ½ hour before cooking. I then seared/browned the filets on all sides. After removing them from the pan and covering them on a plate with foil, I added the wine and vinegar to the pan, stirred to loosen browned bits, and reduced the mixture. One tablespoon of brown sugar and one tablespoon+ of butter was then stirred in. The filets were returned to the pan, turning to coat in the sauce, covered, and simmered for approximately 5 minutes. Result: my husabnad ate his filet as fast as he eats desserts...which means he basically inhaled it because he loved the taste and tenderness so very much. This is a winner of a recipe, and I will definitely use it again and again. Thank you!
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