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Filet Mignon with Mushroom-Marsala Sauce
 

4 – 6 oz. filets mignon  salt and pepper to taste  2 T butter  2 c sliced mushrooms  ¾ c Marsala wine  ¼ c balsamic vinegar  ¼ c thinly sliced green onion  1 T butter Trim filets of excess fat and season both sides with salt and pepper. In a large, heavy skillet melt 2 tablespoons 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 sauté for approximately 1 minute. Deglaze the pan with the Marsala wine. After 30 seconds, add the balsamic vinegar and heat until the liquid is reduced by half. Remove from heat and add the green onion slices. Stir in 1 tablespoon butter. Ladle sauce over filet mignons and serve.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.