I realize I often say this, but this was really delicious.
4 Filets with salt & pepper
Baby Bella mushrooms
Pre heat sautee pan.This is key for carmelizing, which in effect adds all the color and flavor.When pan is smoking hot, add a touch of olive oil, then throw in your cleaned, sorta chopped mushrooms.The mushrooms will sweat a little and then turn a rich brown color.(If you are not cooking Paleo...feel free to throw in a chunk of Pulugra European butter)When the mushrooms turn a nice carmel color, add some chopped garlic, and at least a cup of cabernet.You will then cook on low to reduce to a nice thick consistency.Salt and pepper to taste.Add a dash of truffle oil before serving over filet.
I like to rub both sides of the filet with whole garlic cloves,salt and fresh ground pepper.The key is to get them room temperature before you throw them on the grill.