Makes 2 servings. Difficulty
2 beef tenderloin steaks (filet mignon) Salt and freshly ground black pepper 2 teaspoons unsalted butter 2 teaspoons extra virgin olive oil 4 cremini mushrooms, sliced 1/4 cup port wine 1 Tablespoon unsalted butter
In a medium skillet heat 2 teaspoons each of butter and olive oil over medium-high heat. Season filets generously with salt and freshly ground black pepper. Add filets to skillet. Cook for about 5-7 minutes on each side (for medium-rare) or longer until steaks reach desired doneness. Remove filets from skillet, tent with foil and let rest.
Meanwhile, add mushrooms to skillet and saute until tender. Add port to skillet, bringing mixture to a boil. Allow mixture to reduce by half. Just prior to serving, whisk in remaining tablespoon of butter. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place a filet on each plate and top with mushrooms and port wine sauce.