This is a truly wonderful dish for guests or special occasions!  The aroma of it cooking is enough to activate the salivary glands of any man, woman, or beast standing within fifty feet! If you don’t have a cast iron frying pan it is time to get one.  You will find that a grill is not the only way to cook steak.  If properly taken care of, it will last a lifetime.  Make sure you gently wash it after use with warm slightly soapy water, dry it, and season again with vegetable oil.

Filet Mignon with Mushroom Wine Sauce

 ½ T butter and ½ T olive oil

2 shallots and 2 cloves of garlic chopped

½ lb. or two pkg. shitake mushrooms stems removed

1 C Cabernet Sauvignon or other dry red wine (divided)

1 C low sodium beef broth

2-4 tenderloin steaks about 1 inch thick

1 T soy sauce

2 tsp. cornstarch

1 T fresh thyme or 1 tsp. dried thyme

Drizzle a small amount of olive oil on steaks and grind pepper on top on both sides.  Let sit for 20- 30 minutes.

Saute shallots, garlic, and mushrooms in butter and oil for about 3 to 4 minutes.  Add ½ C wine and ¼ C broth and cook another 4 minutes stirring frequently.  Remove the mushrooms with a slotted spoon and place in a bowl.  Increase heat to high and cook wine mixture until reduce to ½ C.  Add to mushrooms in bowl and wipe pan.

Add a small amount of butter to cast iron frying pan and cook steaks over medium high heat about 3 minutes per side and then reduce heat to medium low and cook another 1-2 minutes and place on a platter, keep warm.

Combine soy sauce and cornstarch.  Add ½ C or wine and remaining broth to pan, scraping skillet to remove browned bits.  Bring to a boil and cook stirring 1-2 minutes.  Add mushroom mixture, cornstarch mixture, and thyme.  Cook stirring for 2-3 minutes.  Turn off the heat and place the steaks back in the pan coating them with the wine mixture.  Serve and ladle with wine mixture.

Terrific with mashed or baked potatoes.  Drizzle a little essence over the potatoes.