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Filet Mignon with Rich Balsamic Glaze

Reviewed: May 12, 2013
I was looking for a quick, easy filet recipe and decided to give this one a try, with a few changes. The ratio of wine to vinegar seemed way off and the technique suggested wasn't exactly what I was looking for. Here's what I did differently: 1) took the meat out of the 'fridge a little over an hour before cooking time 2) seasoned liberally w/ s&p right before putting into into the med-high skillet for 3 mins per side 3) removed the meat and let it rest 4) deglazed the skillet with 1/2 cup red wine (I had bottle of Valpolicella ripasso open, so I used that) until reduced to about half 5) added 1 T balsalmic, 1 clove garlic (chopped), and juices from the resting meat and simmered for 1-2 mins 6) added 1 T butter & added s&p to taste (mostly just p needed) 7) returned the meat to the skillet and basted it repeatedly for 1-2 minutes 8) plated filets and drizzled with sauce.
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