Filet Mignon with Cabernet Sauce Menu

These sophisticated dishes add sizzle to a weeknight meal. (Serves 4)

Filet Mignon with Cabernet Sauce

* Heat 1 1/2 teaspoons olive oil in a medium nonstick skillet. Add 3 cups quartered cremini mushrooms, 1/4 teaspoon kosher salt, and 2 minced garlic cloves to pan; sauté 4 minutes or until moisture evaporates. Remove from heat; stir in 1/4 cup chopped prosciutto and 1 tablespoon chopped fresh flat-leaf parsley.

Cooking Light, December 2007