Filet Migon in a Port Wine Reduction Sauce

For Karl (my husband's) birthday, we created this fantastic dish for dinner. Fortunately, I was feeling up for creating this masterpiece. Though every individual has their preferences for Filet and how they like to prepare and/or top them, just think of the items in the recipe as suggestions and elaborate as desired when creating this dish on your own. Enjoy!

Filets: 

2 filet mignons 

Garlic Salt 

Fresh Ground Black pepper 

Port Wine Reduction Sauce:

1 1/2 c. low sodium beef broth 

1 c. ruby port wine 

Salt and Fresh Ground Black Pepper to taste

Port Caramelized Onions: 

1 1/2 tsp. unsalted butter

1 1/2 tsp. canola oil 

1/4 tsp. salt 

1/2 tsp. brown sugar 

1 lb. (3-4) yellow onions, sliced thin 

1/3 c. ruby port wine 

Blue Cheese Crumbles 

Sauteed Portabella Mushrooms 

• To begin, caramelize onions- these are the most time consuming of the dish. 
• In a large skillet, heat onion and butter together over high heat. 
• Once foam subsides, add salt and sugar; stir into oil/butter mixture. 
• Add onions and stir to coat.Cook  for  5 minutes stirring occasionally or until onions begin to soften and release their moisture. 
• Reduce heat to medium and cook stirring frequently until onions are deeply browned, about 30-35 minutes. 
• Stir port into skillet and cook until liquid is completely absorbed into onions. 
• Remove from heat and set aside. 
• For filets, season with garlic salt and pepper. Heat grill to a high heat for searing initially. 
• While grill heats, bring beef broth and port wine to a boil in a small saucepan over high heat. 
• Once boiling, reduce mixture to a simmer and cook until reduced by half. 
• Season sauce with salt and pepper to taste. 
• Place filets on grill and watch carefully so you don't forget to flip the filets and they don't burn. 
• Once filets are seared on both sides, reduce the heat of the flame on the grill to cook filets gradually to desired level of doneness. 
• If desired, make a batch of garlic mashed potatoes and place a small bed of them onto serving plate. 
• Place filet on top of bed of mashed potatoes. 
• Top filet with caramelized onions, sauteed mushrooms (if desired) and blue cheese crumbles. 
• Finally, top off with port reduction sauce and serve with desired vegetables.