2 tbsp. extra virgin olive oil
1/2 cup of onions, sliced
1/2 cup of water
8 oz. of fresh white mushrooms, sliced, or wild mushrooms
1 tsp. of salt (optional)
1 tsp. of sugar
1 tbsp. of low-sodium soy sauce
1/2 tsp. of dried savory
1 tbsp. of cornstarch mixed with 2 tbsp. of water
4 4-oz. portions of filet mignon
1. Light the grill. Heat oil in a medium skillet over medium-high heat. Add the onions and saute until they become slightly browned.
2. Add the water and the mushrooms and cover the skillet. Let the mushrooms and onions simmer for 1/2 hour. The mushrooms will be greatly reduced in size and will be covered with liquid.
3. Add the salt, sugar, soy sauce, and savory. Stir and let simmer for another 2 minutes. Thicken with the cornstarch mixture and keep warm.
4. Grill or oven broil the steaks to desired doneness. Set steaks on plates and pour mushrooms and onions over. Serve.