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Sauce options include: Chimichurri Spicy BBQ butter Horseradish and dill cream Cognac au poivre Bearnaise Gorgonzola fondue Pinot Noir reduction Truffled herb compound butter Conscious of everything I intended to eat before (and after) my entree arrived, I chose a relatively small 8-ounce filet mignon, cooked medium rare with a Cognac au poivre sauce
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