FILET MIGNON WITH FIGS AND MUSHROOMS

Good morning everyone.  Another beautiful day in Southern California.  Well today I take the girls back to their parents :( which always makes me sad.  Then home to start taking down all the Christmas lights and decorations.  Another sad day.  I never take my tree down until January 6th, the Feast of the Three Kings.  Then a big football weekend.  Today I have another recipe from my grandmother.  She used to make this with Beef, Chicken or Veal, whichever was on hand at the time.  I like it with all three meats, and you can choose your favorite too.

FILET MIGNON WITH FIGS AND MUSHROOMS

1 small onion
1 lb of Filet sliced thin
1 cup of baby Bella Mushrooms sliced
1 cup of dried Porcini Mushrooms
4 or 5 figs (fresh)
dry White Wine
Beef Bouillon
Olive oil
flour
salt
freshly ground pepper

Chop the onion and in a large skillet add about 3 tablespoons of olive oil.  Saute the onions until softened.  Slice the filet into thin slices, dip into the flour and add to the pan.  Quickly cook until browned.  Soften the dried mushrooms in about a cup of water.  Add the dry mushrooms, the Baby Bellas and the cut up figs to the skillet.  Cook all together until nicely browned. Heat about 1/2 cup of beef bouillon and 1/4 cup of wine.  Add to the meat mixture.  Add salt and pepper and cook over high heat for about 10 minutes.

There you have it.  Dinner in less than 1/2 hour.  Serve with buttered Fettuccine or over Rice.  Add a nice green salad and some hot bread.  Don't forget a glass of Wine :)

Thanks for stopping in today
Ciao
Grayce