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
- ¼ cup chopped onion
- 2 cloves garlic minced
- 1 tsp parsley
- 1 tsp tarragon
- 2 tbsp olive oil
- ½ cup Sambuca Liquor
- Salt & pepper to taste

Directions:
In a mixing bowl, combine the onion, garlic, parsley, tarragon, and Sambuca Liquor.  Add the filet mignon to the mixture and marinate for 2-4 hours.  Preheat the grill to medium-high heat.  Grill the filet mignon steaks for 10-15 minutes .  Serve immediately.

Ingredients:
- 4 filet mignon steaks
- ¼ cup chopped onion
- 2 cloves garlic minced
- 1 tsp parsley
- 1 tsp tarragon
- 2 tbsp olive oil
- ½ cup Sambuca Liquor
- Salt & pepper to taste

Directions:
Preheat the grill to medium-high.  In a frying pan, sear all sides of filet mignon for 3-5 minutes.  Grill the filet mignon for 15-25 minutes until desired doneness.  Using another pan, heat olive oil and sauté shitake mushrooms, onion and garlic unit transparent.  Serve the filet mignon immediately and top with shitake mushroom mixture. 

Ingredients:
- 4 filet mignon steaks – chopped into quarters.
- 8-10 White Mushrooms
- 8-10 Cherry Tomatoes
- 1 Sweet Onion slices
- 1 clove garlic minced
- 1 tsp parsley
- 2 tbsp olive oil
- ½ cup red wine
- Salt & pepper to taste

Directions:
Preheat the grill to high heat.  In mixing bowl, combine the garlic, parsley, red wine, salt, pepper and olive oil.  Add the filet mignon, mushrooms, tomatoes and onions to the marinade.  Marinade the filet mignon in the refrigerator for 2 – 4 hours.  Put the filet mignon, mushrooms, tomatoes and onions – alternating on skewers.  Place loaded skewers on the grill for 7-10 minutes – basting often with the marinade.  Serve immediately with fresh salad and baked potatoes.