And now for a recipe!

This has become one of my husbands top two favorite meals of all time. I am excited, b/c I cannot cook the other (literally, b/c its sushi). And the bonus is that it is INCREDIBLY easy. And can be affordable, Much more so than ordering it or anything resembling it in a restaurant. So, don't be afraid!!!! :) I have put my side notes in itallics. They are just hints I learned along the way, not the actual recipe.

Filet Minon with a Port Reduction topped with Caramelized Onions:
1 4oz. and 1 6oz. filet, very lean
about 2 tablespoons (plus or minus according to your taste) of cracked black pepper
a pinch or two of salt
olive oil
1 vidalia onion
a couple tablespoons of butter (though i like to use smart balance light)
about a teaspoon or so of sugar
honey
port wine (a good one. Spend around $18 bucks or so, plus or minus)

Preheat the oven to 375 degrees.

Chop onions to very thin (and even sized) circles. Add the sugar and butter to a hot skillet, and stir occasionally. They will be caramalized in about 15-20 minutes. Meanwhile:

Put a little (maybe a teaspoon or two) olive oil in a skillet, and crank it up to medium high to high. Take the filet (I have been getting a 6 oz. for wesley and a 4 oz. for me, and, especially with the sides, I cannot eat all of mine, and he is full off of his.) and rub them down good with the salt and pepper. Coat them pretty well, then place them in the skillet. Sear them on the hot skillet for about a minute on each side (depending on how well done you like your steak, you can leave it on longer. We like ours about medium, so adjust accordingly. By the way, the steak will be pink inside and incredibly tender, but not bloody the way I cook it, so let that be a reference.) Once steaks are seared, place the pan (with handle covered in tin foil) in the oven for 10 minutes. When you take the steaks out, let them sit for about 10 minutes before you cut them.

Take about 1 cup of port wine and boil in a shallow dish, stirring often, until syrupy. (This takes about 15 minutes) Once it has reduced (by about half is what you're looking for), stir in about a tablespoon of honey. Set aside.

It is super easy. And the reduction can be saved in the fridge for steak later or other things like chicken if you have any leftover.