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
- 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.

Ingredients:
- 4 filet mignon steaks
- 1 cup beef broth
- ¼ cup chopped green onions
- 1 tsp parsley
- 1 clove garlic minced
- 1 tbsp olive oil
- 6oz merlot
- Salt & cracked pepper to taste

Directions:
Preheat the oven to 375 degrees.  Combine the merlot and beef broth in saucepan and bring them to a boil.  In a frying pan, combine and heat the olive oil, onion, parsley and garlic.  In same frying pan, sear all sides of filet mignon for 3-5 minutes.  Put the filet mignon in a roasting pan and cover them with the merlot marinade.  Roast the filet mginon in the preheated oven for 10-15 minutes until desired doneness.  Serve the filet mignon immediately and top with remaining merlot mixture.

Ingredients:
- 4 filet mignon steaks
- 1 clove minced garlic
- 2 cups chopped & cooked bacon slices
- ½ cup chopped green onion
- 2 stalks chopped celery
- 1 cup shitake mushrooms
- 3 tbsp olive oil
- 1 cup red wine
- 1/2 cup melted cream cheese
- ½ tbsp black pepper
- 1 tsp salt

Directions:
In a frying pan, heat 1 tbsp olive oil to medium high and saute the garlic, cooked bacon, green onions, celery and mushrooms for 4-5 minutes.  Add cream cheese and red wine to sautéed mushroom mixture and set aside.  In another frying pan, heat 1 tbsp olive oil to medium-high and fry each filet mignon for 10-15 minutes or until desired doneness.  Serve the filet mignon with the sauce on the side and fresh bread.