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Filet Mignon with Rich Balsamic Glaze

Reviewed: Jul. 9, 2013
Like others, I prepared the steaks separately from the balsamic glaze. I doubled the glaze, and used a cab/shiraz blend for the wine and a good quality balsamic vinegar. I reduced it a little further than suggested, as I wanted a really thick sauce. I spooned it over each steak. The plating was beautiful and the glaze was five-star quality. My glaze suggestions for those who aren't impressed: 1) use QUALITY balsamic vinegar; 2) choose a wine you actually enjoy drinking. If you choose old acidic swill, just to get rid of it, you probably won't care for the same taste in your sauce, either; and 3) try adding garlic to taste and a teaspoon or so of brown sugar. I liked this so much that I'm not afraid to cook my steaks with the glaze next time.
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