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.
