Herbed Fillet Mignon with Red Wine Mushrooms

By AzWench

Ingredients

• 1 tablespoon extra virgin olive oil
• 12 ounces beef tenderloin, cut in 6 2-ounce medallions
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon red onion, minced
• 1/4 teaspoon garlic, minced
• 1 cup button mushrooms, sliced
• 1/2 cup red wine
• 1/2 teaspoon fresh rosemary, chopped

Preparation

Step 1

Place the oil in a large saute pan over high heat until almost smoking hot.

Season both sides of the tenderloin madallions with salt and pepper and add to the hot pan.

Add the onion, garlic, and mushrooms and continue to sear the beef for about 2 minutes.

Turn the medallions over, add the wine and rosemary, and cook just until liquid is reduced, about 2 minutes more, and remove from the heat. Serve on 2 plates.