Ingredients

Two – 8 ox center cut filet mignons rimmed and skinned
10 oz – Tomasello Blackberry Wine
One medium onion, julienned
Salt and fresh ground pepper to taste

Directions

1.  Season filet with salt and pepper, both sides.
2.  Place in a very hot pan with one T of extra virgin olive oil.
3.  Sear on high heat until brown on both sides. Set aside in a covered dish so it stays  warm.
4.  In the same pan, sauté julienned onion. Caramelize onion, tossing until golden    brown.
5.  Deglaze onions in pan with Tomasello Blackberry Wine
6.  Remove filet from covered dish and finish in oven at 350 degrees to desired   doneness.
7.  Meanwhile: Reduce wine with onions to a thick syrup consistency.
8.  Remove filet from oven. Pour sauce liberally over filet.
9.  Serve with garlic-mashed potatoes.