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Reviewed Filet of Beef au Poivre

Sep 12, 2011 in Food Network Community Toolbox on

I made this recipe tonight. It was terrific, it was the best steak I have ever had. The Shallots and cognac meld into a sublime flavor and the pepper punches through the sauce and beef flavors. Tender beyond belief. My only question is about the thickness of the tenderloin. I cut them to 1 1/4" as teh recipe says, but when I pressed them int...

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