4 filet mignon steaks (1 inch thick)
Salt and pepper
1 tbsp. oil
1 sm. onion, sliced
1 clove garlic, minced
6 fresh, med. mushrooms, sliced
1/4 c. salsa verde
1 (4 oz.) can chopped green chilies
1/4 c. dry red wine
1 tsp. chili powder
1 avocado, sliced
Sour cream

Sprinkle filets with salt and pepper. Saute in oil until cooked as desired. Remove and keep warm.

In same skillet, cook onion and garlic until translucent. Stir in remaining ingredients. Cook until sauce is reduced and thickened.

Serve filets with mixture on top and add a dollop of sour cream and a slice of avocado on top of that.

Good served with twice baked potatoes with Monterey Jack cheese and chili powder mixed in.