2 Tbs. canola oil
8 ounces filet mignon, cut into 1/2-inch cubes
1 lb. small cremini mushrooms
Kosher salt and freshly ground black pepper
1/4-cup dry red wine, such as Cabernet Sauvignon
1 handful fresh flat-leaf parsley, finely chopped
Directions:
Place a large sauté pan over medium-high heat and coat with the oil. When the oil gets hazy, add the beef and mushrooms to the pan.
Sauté for 10-15 minutes, or until the meat is nicely seared on the outside and rare inside; season with salt and pepper.
Using a slotted spoon, transfer the mushrooms and filet to a side platter to cool.
Deglaze the pan with the red wine, stirring to scrape up the browned bits on the bottom of the skillet. Cook until the liquid is reduced, about 2 minutes.
Pour the sauce over the beef and mushrooms and sprinkle with chopped parsley. Serve with large toothpicks or cocktail forks.
