INGREDIENTS:  
4 (6-ounce) filets mignon 
Salt and pepper to taste 
2 tablespoons butter 
2 cups sliced mushrooms 
3/4 cup Marsala wine 
1/4 cup Balsamic vinegar 
1/4 cup thinly sliced green onion 
1 tablespoon butter

DIRECTIONS: 
Trim filets of excess fat and season
both sides with salt and pepper. In a 
large, heavy skillet melt 2 tablespoons
butter over medium heat. Add the filets
and cook for approximately 4 minutes on
each side, or until desired doneness.

Remove filets from the skillet and keep
warm. Add the sliced mushrooms to the 
skillet and sauté for approximately 1
minute. Deglaze the pan with the Marsala
wine. After 30 seconds, add the Balsamic 
vinegar and heat until the liquid is
reduced by half. Remove from heat and
add the green onion slices. Stir in 1 
tablespoon butter. Season with salt and
pepper, if desired. Ladle sauce over
filet mignons and serve.