Pan-Seared Filet with Sauteed Vegetables

2 Filet Mignon Steaks

Salt, Pepper to taste

2 tablespoon Olive Oil

1/4 cup White Wine

Preheat stainless steel skillet to medium-high heat, and add the oil.  Season steaks with salt and pepper on both sides.  Cook the steaks for about ten minutes, flipping once.  Move the steaks over to a plate and let them rest for about 10 minutes.  Meanwhile, deglaze the pan with white wine (just use your favorite).  Pour the wine reduction sauce over the steaks.

Sauteed Vegetables

1 Japanese Eggplant

1 Green Pepper

1 Apple

1/2 pound Shiitake Mushroom

1/2 Sweet Onion

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

2 tablespoons Olive Oil

Preheat the skillet to medium heat, and add oil.  Chop all the vegetables to bite size pieces.  Add them to the skillet and season with salt, pepper, and chili flakes.  Cook for about 7-8 minutes, and add chopped garlic and cilantro.  Serve vegetables with the steaks.

Serves 2

*Using a stainless steel pan is the key to getting a beautiful crust on the steak...