MY ST. VALENTINES IDEA FOR YOU: FILET MIGNON over SAUTEED BABY BELLA MUSHROOMS and ONION in a RED WINE SAUCE, AND ASPARRAGUS

St. Valentines is next week, are you ready? Of course you are, smile.
One of my favorite ways to develop a sauce for meat is with wine. The rich flavor enhances the protein and takes it to another level. I do not worry about the alcohol for children or those who don’t drink, since it evaporates while I cook it.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $23.60 or $11.80 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
Filet mignon cuts (@$8.45 ea.= ($16.90)
1 tsp. each of Salt and pepper to season the filets (.25)
3 plus tbsp. olive oil (.65)
10 Baby Bella mushrooms, sliced ($1.50)
1 medium size chopped onion (.40)
1 tsp. lemon pepper (.25)
¼ cup red wine ($1.40)
10 asparagus stalks ($1.00)
Avocado ($1.25)
 
Directions
Pat dry the filets, add 1 ½ tbsp. of olive oil, salt and pepper to taste. Refrigerate.
Slice the Baby Bella mushrooms, chop the onion and garlic.

In a skillet, add 1 tbsp. of olive oil and sauté the mushrooms, onion and garlic until super tender. Then add 1 tsp. lemon pepper.

Carefully add the wine and cook until it is reduced for the flavor to intensify. Remove from skillet and set aside.

Steam the asparagus for about 10 minutes ensuring that they keep the sharp green color.

Pan-sear the filet in their olive oil, when golden brown on both sides, however, medium well inside, add the mushroom-onion and wine sauce, remove from the heat and let them rest for 10 minutes while you slice the avocado and plate the meal.