1 large onion, finely chopped and 2 gloves of garlic, finely diced fry slightly in 2 tbsp. Grape Seed Oil Chardonnay on medium-high heat. Add 400 g Mushrooms cut into quarters, frying them until all the moister has evaporated. Add 1 dash salt, 1 dash black pepper, coarsly ground, 1 dash tarragon and 200 ml heavy cream and simmer slowly to thicken the sauce.
4 filet-steaks fry in 2 tbsp. Grape Seed Oil Chardonnay at a high heat, until brown on both sides and done to ones personal taste. Add 125 ml beef stock and season with
5 tbsp. Balsamic Vinegar T Add at once the above sauce to it and serve immediately.
serves 4
