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Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce
- 2 tablespoons butter
- 1/2 cup balsamic vinegar
- 1/4 cup red wine
- 1/2 cup beef broth
- 3 tablespoons whole peppercorn
- 1 tablespoon cooking oil
- 4 pieces Filet Mignon (at least 1¼” inch thick)
Directions:View on Steamy Kitchen
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