Saturday, February 6, 2010

Filet Mignon with Balasmic & Red Wine

This is one of our favorite ways to prepare filets in the winter when grilling isn't quite so appealing.


Filet mignon (how many depends if you want leftovers or not)
1 red onion, sliced
mushrooms (I usually use 1/2 package), sliced
Salt and pepper
balsamic vinegar
red wine

Put a large skillet on the stove and preheat to med-high.  Add red onion first to start to soften it-

Add steaks and surround with mushrooms -

Cook for about 5 minutes and then add balsamic and red wine to cover the steaks.  I use more balsamic than wine.

Cook to desired doneness, flipping once.  We like ours medium-rare, especially with these fresh, grassfed steaks!

Serve with brussels and rice pilaf.

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