FILET MIGNON W/SAUTEED MUSHROOMS

Steps:

• Sautee a handfull of mushrooms (sliced) in a large skillet in some butter and olive oil. When they are nicely browned, put off to the side of the pan and add more mushrooms. Keep doing this and adding more olive oil and butter as needed. This way, you won't crowd the pan and the mushrooms will obtain a nice flavor. When you have sauteed all of the mushrooms light the grill. While all of the mushrooms are now sauteeing all together, increase the heat and add about 1 cup of vermouth (has great flavor). You may also want to add (if you used dried porcini mushrooms) the porcini mushroom broth at this point. Add some chicken or vegetable broth as the vermouth cooks down. When you have a nice sauce, turn the gas off. Grill the steaks about 3 min on each side (if you like the cross marks, grill 1 1/2 min and turn and then another 1 1/2 min. and turn over. Looks nice. This is for rare, by the way. When steaks are done, place on plate and cover with tinfoil while you finish the mushrooms. To finish the mushrooms, bring heat to high again until bubbling. Add heavy cream or half/half and sautee on high until the sauce is to the thickness you desire. If it gets too thick, add some broth. Don't forget the salt and pepper when you add the vermouth. Also, bring the steak to room temperature prior to grilling and salt and pepper the steaks. You may want to make a nice parmesan risotto with this, or polenta w/gorgonzola and mushrooms.