Cooking for Two--Grilled Filet with Marsala Sauce

It doesn't get much simpler when cooking for two to do grilled steaks.

I got lucky and found filet mignon on sale so I splurged a bit. But you can have an economical meal for two using any cut of steak.

I adore the flavor of beef so I don't use a table sauce like A-1. However, filet has a fairly mild beef flavor and steaks this thick can definitely stand up to a little sauce.  I dusted the tops with a little ground corriander and pepper blend and then coated them with some olive oil. I cook filet this thick with my grill on high so i can get a good sear and 'crust' but still have it nice and rare in the center.

For my sauce I used 8 ounces of sliced button mushrooms, sauteing them in 2 TB of olive oil and 2TB of butter with about 1/4 cup of finely diced shallots.  Once the shallots and mushrooms were softened I added about a cup of Marsala, scraping the browned bits and letting it reduce until it was slightly thickened.

Serving the sauce under the filet lets the diner eat only as much sauce as they want.

It's a simply delicious pairing. We had asparagus with this--you could add any green side dish.