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Reply to "How to prepare filet mignon?"
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[quote=Anonymous][quote=Anonymous]The trade-off with a very tender piece of meat is flavor. Definitely don't cook it past med rare, and a bordelaise sauce, maybe some sautéed mushrooms, would be lovely.[/quote] I agree, they're not that flavorful. One easy sauce is a rosemary balsamic reduction - basically boil down balsamic vinegar with chopped rosemary. Or saute shallots and then add some port and boil down.[/quote]
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