Easy Mushroom Sauté
Ingredients:
3 tablespoons olive oil, divided
1 tablespoon minced garlic
¼ onion, cut into chunks
1 – 8oz baby portabella mushroom
container
Salt and pepper to taste
Freshly grated parmesan
Freshly grated Asiago cheese
Directions:
Warm 1 ½ tablespoons olive oil and garlic
In a skillet over medium heat. Stir in
Onions and mushrooms; reduce heat to
low and cook until the mushrooms are soft
and blackened and the onions are black around
the edges. Turn off heat; drizzle with 1 ½
tablespoons olive oil and season with salt and
pepper. Sprinkle generously with parmesan
and Asiago cheese. 2 servings
Filet Mignon with Rich Balsamic
Glaze
Ingredients:
2 filet mignon steaks
½ teaspoon freshly ground black pepper
Salt to taste
¼ cup balsamic vinegar
¼ cup red cooking wine
Directions:
Sprinkle freshly ground pepper over both sides of
Each steak; add salt to taste.
Heat a nonstick skillet over medium-high heat. Place
Steaks in hot pan and cook for 1 minute on each side.
Reduce heat to medium-low and add balsamic
Vinegar and cooking wine. Cover and cook for
4 minutes on each side, basting with sauce when you
Turn the meat.
Spoon glaze over each steak and serve. 2 servings
