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Pepper-Crusted Filet Mignon with Red Wine Sauce
- 2 filet mignons (5 to 6 ounces each about 11/2 inches thick)
- coarse salt and very coarsely ground pepper
- 2 teaspoons olive oil
- 1 cup red wine
- 2 tablespoons cold butter (cut into cubes)
- coarse salt
Directions:View on PBS Food
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