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


Preheat oven to 400 degrees.
Cut stems from mushrooms, discard or use for another purpose.
Scrape gills out of mushrooms & brush clean with paper towel.
Wash tomatoes and cut lengthwise.
Lie flat side of tomatoes on cutting board and cot out core of tomatoes.
Slice twice halved tomatoes into quarters and cut into quarters and cut these into ½ inch chunks.
Set aside in mixing bowl.
Heat sauté pan and add 1 tablespoon oil.
Rub the filet with oil, salt and pepper and put into the hot sauté pan.
Sear filet until browned on all sides then remove the filet placing it on a sheet pan.
Put sheet pan in oven for 17-20 minutes for rare to medium rare.
Longer if you want medium to medium well.
Meanwhile heat sauté pan and add 1 tablespoon oil.
Slice mushrooms into ½ inch strips.
Put into sauté pan and cook for 2-3 minutes.
Add oil as needed.
Slowly add the broth and a little salt & pepper.
Heat thoroughly add wine and allow to cook for 3-4 minutes over high heat.
Add this cold (slurry) corn starch, water mixture to the hot pan.
Stir, this will cause the liquid to thicken.
Cook 2-3 minutes. Add the chopped tomatoes and pull for the heat.
After the filet is cooked cut it into medallions and top with portobello tomato sauce.
Serves 6-8.