Two 6 oz pieces of fillet mignon (remove from refrigerator and let it sit at room temp for 20 min), 2 Tbsp butter, 1/2 tsp salt, 1/2 tsp pepper. Prep: Salt & Pepper each side of the fillets. Place on broiler safe pan. Thinly slice butter and place atop the fillets. Broil 3-4 minutes on each side (flip half way). Remove and let it rest for 10 min. Slice or serve whole.
Blend in food processor: 1 c mushrooms, 1 Tbsp garlic, 2 Tbsp olive oil. Add this puree to a saute pan. Add 1/8 c butter, 1/8 c red wine and a pinch of salt & pepper. Stir occasionally. Let simmer for 20-30 min (sauce will reduce). Stir in drippings and pan scrapings from fillet mignon baking dish. Pour puree atop fillet mignon as desired.
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