Filet mignon (how many depends if you want leftovers or not)
1 red onion, sliced
mushrooms (I usually use 1/2 package), sliced
Salt and pepper
Put a large skillet on the stove and preheat to med-high. Add red onion first to start to soften it-
Add steaks and surround with mushrooms -
Cook for about 5 minutes and then add balsamic and red wine to cover the steaks. I use more balsamic than wine.
Cook to desired doneness, flipping once. We like ours medium-rare, especially with these fresh, grassfed steaks!
Serve with brussels and rice pilaf.