Blue Grass Tournedos of Beef

Ingredients:

1 - 8 oz tub of mushrooms (sliced) - we used baby Portobellas
2 T butter
1 T flour
1/4 cup red wine
1/2 cup vegetable broth
1/2 tsp. worcestershire sauce
1 tsp. Herbes de Provence
1/4 tsp. salt
dash of black pepper
4 small filet mignons
1 large ripe tomato

Directions:

Saute mushrooms in butter until tender. Stir in flour and cook over low heat a few minutes until lightly browned. Stir in wine, vegetable broth, worcestershire sauce, Herbes de Provence, salt and black pepper. Cook until thickened. Season the filets with salt and pepper. Grill to desired degree of doneness. Cut tomato into 4 thick slices and grill until just warm. Arrange tomato slice on each filet and top with mushroom sauce.

Wine Pairing: Cabernet Sauvignon, Shiraz, Syrah