Filet Mignon With Chianti Sauce

• 1/2 lb white mushroom, cleaned and sliced thin
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1/4 lb prosciutto or 1/4 lb pancetta, chopped
• 1/3 cup beef broth
• 1/2 cup chianti wine
• 2 tablespoons butter
• 1/4 cup parsley, chopped
• salt & pepper
• 4 slices filet mignon

1. Blanch mushrooms in boiling water for 2 minutes, drain.
2. Heat oil in large skillet over medium heat.
3. Saute onion until soft.
4. Add prosciutto and mushrooms and saute 2 minute.
5. Add broth, wine, butter and parsley and stir to combine.
6. Bring to boil.
7. Reduce heat to low and simmer 5 minutes.
8. Add fillets and cook in sauce to desired doneness.
9. Season to taste.
10. Serve fillets with sauce poured over top.

white mushroom, olive oil, onion, pancetta, beef broth, chianti wine, butter, parsley, salt, filet mignon

Taken from www.food.com/recipe/filet-mignon-with-chianti-sauce-166169 (may not work)