Ingredients
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1 lemon
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2 filet mignon steaks, 1-inch thick
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coarse salt, as needed
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dried chili, crushed, to taste
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4 garlic cloves, coarsely chopped
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2 tablespoons butter
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1/3 cup milk
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2 ounces dry red wine (porto wine)
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1 tablespoon Worcestershire sauce
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16 ounces mushrooms, sliced and of your choice
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2 slices bread, 1/2 thick slices (Portuguese country)
Instructions
- Rub both sides of the steaks with the cut side of the lemons.
- Season the steaks with the salt, chili pepper and chopped garlic.
- Heat the margarine in a sauce pan. Add the milk, port wine and
- Worcestershire sauce. Bring to a high simmer over medium-high heat. Toss in the sliced mushrooms and simmer for 3 to 4 minutes, reducing the sauce. Set aside.
- Grill the steaks for 5 minutes on each side. Meanwhile, toast the slices of bread and place them on the serving dishes.
- Top the toast with the steaks. Ladle the mushroom sauce over.