Ingredients:
- 4 filet mignon steaks
- 1 cup merlot
- 2 minced shallots
- 1 clove garlic minced
- 1 tsp parsley
- 1 tsp tarragon
- 2 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees.  Sear all sides of the filet mignon in a medium to high heat frying pan for about 2-5 minutes.  Place the filet mignon in a roasting pan and roast for about 10-15 minutes.  In a frying pan, heat the olive oil to medium heat and add the merlot, shallots, garlic, parsley, tarragon, salt and pepper.  Then reduce to half and pour the merlot sauce over each filet mignon and serve immediately.

Ingredients:
- 4 filet mignon steaks
- 1 cup blue cheese
- 2-3 large cooked scallops
- 1 clove garlic finely chopped
- 2 tbsp olive oil
- 1/2 cup port wine
- 1 tbsp chopped green onion
- 1 tbsp mayonnaise
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees.  Heat the olive oil and garlic in a frying pan and sear all sides of the filet mignon steaks for 2-4 minutes.  Place the filet mignon in a roasting pan along with the scallops and roast them for about 15-20 minutes.  In a frying pan heat the red wine, green onion and mayonnaise on medium heat until thickened, about 2-5 minutes.  Put one scallop on each filet mignon and top with blue cheese.  Return the filet mignon to the oven for about 2-5 minutes until browned.  Pour the Merlot sauce on top and serve immediately with asparagus or brussel sprouts.

Ingredients:
- 4 filet mignon steaks
- 1 Large cedar plank
- ½ cup bread crumbs
- 2 cups blue cheese – crumbled
- 4 slices bacon
- 2 tbsp olive oil
- 1 clove minced garlic
- ¼ cup red wine
- 1 tsp oregano
- ½ cup chopped onion
- Béarnaise sauce package
- Salt & pepper to taste

Directions:
Wrap each filet mignon with 1 slice of bacon using a toothpick to hold it in place.  In a shallow dish, combine the olive oil, garlic, red wine, oregano, salt and pepper.  Place each filet mignon in the marinade and let them set for 2-4 hours.  In a large bowl, combine the breadcrumbs, blue cheese and onion then refrigerate the mixture for 1 hour.  Preheat the grill to medium-high heat.  Place the pre-soaked plank on a grill and heat them for 2-5 minutes.  Once heated, put each filet mignon on the plank, turning after 10-15 minutes.  Prepare the béarnaise sauce according to package instructions.  Top each filet mignon with spoonful of blue cheese mixture and continue grilling for 5-10 minutes.  Remove the plank with filet mignons from the grill and pour the béarnaise sauce over entire platter.   Serve immediately with favorite greens.

Ingredients:
- 4 filet mignon steaks
- 1 lb Lobster tails
- 1 tbsp butter
- 1 clove garlic minced
- 2 tbsp olive oil
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees.  Bring a large pot of water and the lobster tails to a boil for about 8-10 minutes.  In frying pan, heat the olive oil to medium, add the garlic, and sear all sides of the filet mignon steaks.  Cut a ½” slice into each filet mignon and stuff the lobster meat into the crack generously.  Place the stuffed filet mignon in a roasting pan and roast for about 10-15 minutes.  Melt some butter and pour it over the lobster meat.  Serve this dish immediately with crab cakes. 

Ingredients:
- 4 filet mignon steaks
- 1 clove minced garlic
- 2 cups chopped mushrooms
- ½ cup chopped onion
- 2 tbsp fresh basil
- 2 tbsp olive oil
- ½ cup white dry wine
- Salt & pepper to taste

Directions:
Preheat the oven to 325 degrees.  In a frying pan, heat 1 tbsp olive oil to medium heat and sear all sides of each filet mignon for about 4 minutes.  Remove the filet mignon from the frying pan and add 1 tbsp of olive oil, garlic, mushrooms, onion, basil, salt, pepper and white wine and heat ingredients for 3-5 minutes.  Place the filet mignon steaks in the oven for 5-10 minutes and allow them to cool for 3-5 minutes.  Meanwhile, spoon mushroom mixture over each filet mignon.  Serve the filet mignon with steamed vegetables and wild rice.