2 filet mignon (tied)
2 portobello mushrooms
3 ripe Roma tomatoes
1½ cup beef or chicken broth
½ cup good white wine
2 ounces cold water
1 tablespoon corn starch
salt & pepper


Preheat oven to 400.
Cut stem from mushrooms, discard or use for another purpose.
Scrape gills out of mushroom brush clean with paper towel.
Wash tomatoes, cut lengthwise, lie flat on cutting board and cut off core of the tomatoes.
Slice haloes into quarters.
Cut those into ½ inch chancels.
Set aside in mixing bowl.
Heat sauté pan and add I tablespoon oil.
Rub the filet with oil, salt and pepper, put in hot, hot pan.
Sear filet until browned on all sizes.
Then take out of sauté pan and put onto shut pan.
Put sheet pan in the oven & cook for 10-15 minutes for rare to medium rare.
15 minutes and up for medium rare to med well. Mean while heat sauté pan and add 1 tablespoon of oil.
Cut mushrooms into 1/2 inch strips.
Put in sauté pan and cook for 2-3 minutes. If mushrooms soak up all the oil add a little more. Slowly add the beef or chicken stock a little salt and pepper.
Heat thoroughly, add wine and allow to cook for 2-3 minutes.
Take the 2 ounces cold water and mix with the corn starch (mix well ).
Add this cold (slurry) corn starch, water mixture to the hot pan.
Stir, this will cause the liquid to thicken.
Cook 1-2 minutes.
If is thickening too quickly turn the heat down to a slow simmer.
Add the chopped tomatoes.
And pull from the heat.
After the filet is cooked cut into 4 pieces and top with portobello tomato sauce.