Filet Mignon with Merlot Sauce

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.

Portabella Capped Filet Mignon

Ingredients:
- 4 filet mignon steaks
- 4 large portabella mushrooms
- 4 slices bacon
- 2 tbsp olive oil
- 1 clove minced garlic
- ¼ cup soy sauce
- 1 tsp oregano
- ½ cup chopped onion
- Salt & pepper to taste

Directions:
Preheat the grill to medium-high heat.  Remove the caps from the mushrooms and sauté them in a small saucepan with heated olive oil.  Wrap each filet mignon with 1 slice of bacon using a toothpick to hold it in place.  Place each filet mignon on the grill for 10-15 minutes or until desired doneness.  Meanwhile, in small saucepan, heat 1 tbsp of olive oil, garlic, onion, oregano and soy sauce and bring them to a boil.  Place the portabella cap on each filet mignon and top with the sauce.  Serve immediately with au gratin potatoes and fresh vegetables.

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