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Reviewed Filet Mignon with Red Wine Sauce
"Followed the recipe exactly... but the red wine sauce was extremely acidic, even after reduction by half. After whisking in the butter, I added about two tsp. of brown sugar to cut the acidity and let the sauce sit off the heat for about 5 minutes. It thickened nicely, and was a perfect balance of flavors. I served with plain mashed potatoes and "
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