I bought beef tenderloins in bulk at Caputo's when they are on sale. They can be cut into fillets. Now you have your fillet steaks to start this recipe. Call me when you get it done and I'll join you for dinner!
4 6oz. fillet mignon steaks
salt and pepper to taste
3 tbsp. butter
2 C. sliced mushrooms
3/4 C. Marsala wine
1/4 C. balsamic vinegar
1/4 C. thinly sliced green onions
Preheat oven to 350 degrees.
Season steaks to taste with salt and pepper. Melt 2 tbsp. of butter in an ovenproof skillet over medium high heat. Sear the fillets until browned on both sides then place into oven and cook to desired doneness, about 13 minutes for medium rare.
Meanwhile, melt remaining tbsp. butter in a saucepan over medium high heat. Stir in mushrooms and cook until softened, about 2 minutes. Pour in Marsala, and allow to come to a simmer before adding the balsamic vinegar. Simmer and stir in sliced green onions. Ladle the sauce over steaks to serve.
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