2 fillets cut into heart shape
1/4 cup olive oil
1 cup mushrooms (sliced)
1/4 cup red wine
1 cup beef stock
Corn starch and water (equal parts)
Preheat skillet to a medium high heat and add olive oil.
Season your filet to taste with salt, pepper, garlic, and grill seasoning and place in skillet.
Sear each side of the filet for 1 1/2 to 2 minutes then remove them from pan, add your mushroom, and sautee until tender.
Next add your red wine and beef stock and reduce by half.
If the sauce needs thickened, us the cornstarch mix to bind into a medium sauce.
Serve with you favorite potato and vegetable.