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Filet Mignon with Rich Balsamic Glaze

Reviewed: Mar. 9, 2013
As others did, I let steaks (4 b/t 2-3" thick, about 4 oz, each) stand for 45 minutes, then salted/peppered and cooked the filets separately from the sauce. seared the steaks 2-3 minutes per side on a med high heat in a bit of olive oil, then covered the pan and cooked for more 4 minutes. transferred to cutting board and foil tented. while the steaks cooked, in a separate pan, started 1/2 cup balsamic and 1/2 cup wine (cab), simmered for 5 minutes, then transferred to the steak pan (had removed steaks to set on cutting board at this point) to capture the good juices, added 1 tbsp dark brown sugar and 2 minced cloves garlic and turned the heat up to med high, while stirring. My only regret, is that i plated the sauce in a ramekin. messy to clean, and the sauce was so good, i ended getting an icing spatula for all to scrape out and smear on the steak. simple and very good. cooking the sauce down with the garlic and brown sugar, while continually stirring was a key. paired with 2 bottles of quality chateau neuf du pape, and good friends. would do this every weekend if i could!
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