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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 15, 2011
This recipe was incredible. I'd never made Filet Mignon before and was a little nervous because I've heard how finicky it can be to cook. I followed this recipe exactly as it was stated (used a meat thermometer to check for the doneness rather than using the timer) and it came out just perfect. The meat was so tender I probably could've cut through it with a butter knife. I paired this with garlic mashed potatoes and parmesan asparagus and it made for the best Valentine's dinner I've ever made (or had for that matter).
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