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 of butter and olive oil over medium-high heat.
Season filets generously with salt and freshly ground black pepper. Add steaks to skillet,cook for about 5-7 minutes on each side (for medium-rare) or longer until steaks reach desired doneness. Remove steaks from skillet and tent with foil let rest.
Meanwhile, add mushrooms to skillet and saute until tender. Add port to skillet pan and bring mixture to a boil. Allow mixture to reduce by half. Just before 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 spoon mushrooms and port sauce over top.