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Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce

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We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Instead of buying the filet mignon piece by piece, we always get the entire tenderloin and spend the time to carve it up ourselves for a 50% price savings. …