Filet Mignon with Mushroom Wine Sauce

Let's see, I'm about a week post hot dog and still enjoying the memory.  I do believe that The Baker enjoyed his as well.  On that hunch, I packaged the remaining four and froze them  for both of us to savor another lunch time.  Maybe I'll even make some cole slaw to add to the Chicago-style fixings.  I might even make some fries.

It would be remiss of me not to share my real birthday dinner with you.  While I sipped a glass of Pinot Grigio and watched the news, Andrew banged bustled around the kitchen preparing a feast.  He said it was a very easy meal.  While the potato was baking (and, he's mastered the art of preparing that potato with a soft, creamy inside and a crisp skin on the outside), he prepared a salad and the star of the meal--a perfectly cooked filet mignon.  Topped with a mushroom wine sauce, it was delicious.

I might mention to him that this would be a perfect Valentine's dinner.  Or maybe I should take that idea and prepare it for him.  What do you think?

Filet Mignon with Mushroom Wine Sauce inspired by the Chicago Tribune
Serves two

2 filet mignon steaks, about 6 ounces each, brushed with canola oil and lightly salt and pepper
1 Tbsp canola oil for pan
1 Tbsp butter
6 ounces sliced baby portabellos  (or your choice)
1/4 cup dry red wine
1/2 cup beef broth
1/4 cup heavy cream

1.  Turn the oven to 500.  Place a well-seasoned cast iron skillet in the oven while it is preheating.  When oven is preheated, remove the pan to a burner turned on high.  Add a tablespoon of canola oil to the pan.  Add the steaks and cook for one minute on each side.   Place the skillet back in the oven for 6 minutes, turning the steaks after three minutes.  Remove from oven and placed steaks on a warm platter.  Cover and let rest while making the sauce.
2.  Melt the butter in the skillet over medium heat; add the mushrooms and cook, stirring often, until they are golden brown--about 5 minutes.  Remove from the pan and set aside.
3.  Pour the wine into the pan, raise the heat to medium high and cook, stirring to deglaze the pan.  Stir in the beef broth.  Cook until the sauce is reduced by 1/2 and is syrupy.  This will take about five minutes.  Lower the heat and stir in the cream.  Return the mushrooms to the sauce and cook for another minute.  Pour the sauce over the steaks and serve.

ENJOY!