Instructions:

Filet Mignon with Mushroom Marsala Sauce

Yield: 4 servings

4 (6 ounces) filet mignons
Salt and pepper
2 tablespoons butter
2 cups mushrooms, sliced
3/4 cup Marsala wine
1/4 cup balsamic vinegar
1/4 cup green onion, thinly sliced
1 tablespoon butter

Trim filets of excess fat and season on both sides with salt and pepper.

In a large, heavy skillet melt 2 tablespoons of butter over medium heat. Add the filets and cook for approximately 4 minutes on each side, or until desired doneness. Remove filets from the skillet and keep warm.

Add the sliced mushrooms to the skillet and saute.