Source: dLife

Grilled filet mignon served with a port wine, mushroom, and green onion sauce.

Servings

6 oz extra lean beef tenderloin
0.5 tsp extra virgin olive oil
0.12 tsp black pepper
1 fresh portobello mushroom , large
4 fresh green onions , sliced
1.5 tsp butter
3 tbsp Broth, beef, clear, reduced sodium, ready to serve, canned
1 tbsp port wine (or Madeira)

1 Preheat grill to medium high.
2 Rub steak with olive oil on each side. Season with black pepper.
3 Grill filet 5 minutes per side for medium rare.
4 While steak is grilling, cut mushroom stem even with cap. Discard stem.
5 Slice mushroom cap and green onions.
6 In a large skillet, melt margarine over medium. Add mushroom slices and green onions and cook for 5 minutes or until vegetables are tender.
7 Stir in broth and port. Bring to boil. Remove from heat.
8 Thinly slice steak diagonally and serve with sauce.