Grilled Filet - PortaBellaMushroom - Asparagus - Onion

Portabella Mushrooms, 200 grams (remove)
Asparagus, fresh, 50 spear, small (5" long or less) (remove)
*Filet Mignon, 12 oz (remove)
Butter, salted, 1 tbsp (remove)
Garlic, 2 clove (remove)
Salt, 2 dash (remove)
Pepper, black, 3 dash (remove)
Olive Oil, 1 tbsp (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
Onions, raw, 1 large (remove)

Wipe clean - score top of portabella mushrooms with diamond pattern, score bottom of stem with x. Brush with 1.5Tsp olive oil and salt and pepper 'to taste' a dash between the two is fine.

rinse clean - Snap tough stems off asparagus, drizzel with 1.5 tsp Extra Virgin Olive oil season 'to taste' with salt and pepper a dash is fine.

Peel and chop one sweet onion into thin strips, 1 tsp extra virgin olive oil drizzeled and salt and pepper to taste (just lightly).

Rinse and pat dry 3/4lb Filet tenderloin of beef steaks. Season heavily with SaltGrass 7 spice seasoning.

Mash together 1 tsp butter with 2 cloves garlic finely grated using a microplane zester grater using a fork. Set aside.

****
Grill over Medium High heat on aluminum foil with holes poked in it: Asparagus and onions stirring every 2-4 minutes until soft.

Grill over Medium High heat directly over coals gill side down.. the Portabella mushrooms flip once at approx 4-5minutes then drizzel 1tsp red wine over each mushroom on the gill side. Cook another 4-5 minutes gills up.

Grill until medium rare 2 filet steaks, patting with a small measure of garlic butter mixture each time steak is flipped. Flip every 2 minutes cook no more than 6-8minutes until when poked with finger it is slightly less soft and yet not firm (Medium Rare) (OR COOK TO YOUR PREFERED TEMP)

Number of Servings: 2

Recipe submitted by SparkPeople user ANDICOONS.