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You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
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The low-sodium and low-fat ingredients in these loaded mashed potatoes still pack a punch of flavor with turkey bacon and chopped chives.
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Your breakfasts deserve more than reheated leftovers.
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