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DHappyRock

Member since Sep 2012

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Reviewed Filet Mignon with Red Wine Sauce

Sep 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

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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