ivywang Recipe Reviews (Pg. 1) - Allrecipes.com (187466080)

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 17, 2013
I made the filet mignon and glaze separately as recommended and the filet came out great. Left my filets rest for about 90 min and it kept it so tender. Salted and peppered to taste. Seared top, bottom, and sides to keep the juice in. For medium, cooked the top and bottom for 4 min each. For medium rare, 2-3 min. Made the glaze separately using all ingredients, and added garlic. Reduced for about 15 min, but it was still very thin... The sauce was good but not amazing. The filet was great on it's own.
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