Pan Seared Filet Mignon with Mushroom Red Wine Sauce and Blue Cheese

INGREDIENTS

2 oz

filets

1 tbsp

oil (or ghee)

salt and pepper

1 1/2 tbsp

olive oil

6 oz

sliced mushrooms (each cut in half)

2 tbsp

minced onion or shallot

1 clove

garlic, (pressed or minced)

3/4 cup

beef broth

1/4 cup

dry red wine

1 tbsp

tomato paste

2 tsp

worcestershire sauce

1 tsp

red wine vinegar

several sprigs of fresh thyme

2 tbsp

butter (or ghee)

8 oz

asparagus

2 tsp

butter (or ghee)

salt and pepper

wedges of lemon (optional)

optional blue cheese to garnish