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Filet Mignon Al Porto

Updated 4:44 PM EDT, Wed, Dec 30, 2009

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Filet Mignon Al Porto
from Chef Rino Aprea, Areo

8 Pieces filet mignon (6oz. Pieces
2 cups corn oil
4 Portobello mushrooms cubed
½ Tablespoon butter
4 oz port wine
1 bunch parsley
Salt and pepper

Heat oil in a sauté pan and cook meat for 1 minute on each side.

Drain oil from pan and add Portobello mushrooms, butter, Port wine, salt, and pepper.

Cook for 3-4 minutes or until sauce looks like it’s almost caramelized.

Then remove meat from sauté pan and place on a plate

Spoon sauce on top of the meat and sprinkle chopped parsley around rim of the plate.

First Published: Dec 16, 2009 2:48 PM EDT

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