12 (2 oz.) pieces of center cut filet mignon
1 c. fine diced onion
1 c. sliced mushrooms
3 oz. butter, melted
6 oz. beef stock
2 oz. burgundy wine
Flour as needed
Salt & pepper to taste

In a large skillet, put melted butter and warm gently. Flour steaks shaking off as much as possible, saute the steaks to the degree of doneness you desire. Remove steaks and keep warm. Add onions and mushrooms and continue to cook until onion becomes transparent. Add beef stock and burgundy and reduce by half. Put steaks back in pan and warm gently in sauce. Season to taste. Serve over rice.