Filet Mignon With Portabella Sauce

• 4 beef tenderloin steaks, cut 1-inch thick (about 1-1/4 lbs. total)
• 1 teaspoon olive oil
• 14 teaspoon black pepper
• 2 large portabella mushrooms, halved and sliced
• 8 green onions, cut into 1-inch pieces
• 1 tablespoon butter
• 13 reduced-sodium beef broth
• 2 tablespoons madeira wine or 2 tablespoons port wine

1. Trim fat from steaks.
2. Rub both sides of steaks with oil and pepper.
3. For charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling.
4. Allow 8 to 12 minutes for medium-rate (145 degrees F) and 12 to 15 minutes for medium (160 degrees F).
5. For a gas grill, preheat grill.
6. Reduce heat to medium.
7. Place steaks on grill rack over heat.
8. Cover and grill as above.
9. Meanwhile, for sauce, in a large skillet cook and stir mushrooms and onions in hot butter over medium heat about 5 minutes or until vegetables are tender.
10. Stir in broth and Madeira.
11. Bring to boiling.
12. Remove from heat.
13. Thinly slice steaks diagonally and serve with sauce.

beef tenderloin, olive oil, black pepper, portabella mushrooms, green onions, butter, beef broth, madeira wine

Taken from www.food.com/recipe/filet-mignon-with-portabella-sauce-294095 (may not work)