The picture does not do this delicious dish justice.  Look at all those different flavors.  Crunchy garlic bread, tender filet mignon and crispy onion straws all topped with an amazing port wine pan sauce.  WOW this was good.

I make this every Christmas Eve.

I make this when I want to butter up my husband.

I make this when I want to impress a dinner guest.

I make this when my children beg me to.

…and it really isn’t that hard.  shhh, don’t tell anyone.

There are several different components to making this dinner.  Now if all you want to make is the filet mignon with pan sauce, go ahead.  But the other flavors and textures are just as important as the filet itself.

First you will need four steaks equal in size.  Wrap with bacon.  Season with a little bit of Lawry’s salt and Montreal Steak seasoning.  Let stand at room temperature for about an hour.

Then we will be making little garlic bread toasts and crispy onion straws.

But first I have to tell you about this amazing little garlic spread seasoning.  Mix it with butter and slather onto your bread.  You can purchase this at Costco.

I love Costco.

If Costco were a man, I’d marry him.  But don’t tell my husband, he might not let me shop there anymore.

Oooolala these are good.  I don’t broil my toasts, but I put them on a foil lined baking sheet, spread the garlic and butter mixture on both sides and bake in a 375 degree oven until they are lightly toasted.

They stay nice and tender on the inside with just the perfect crunch on the outside.

Now increase your oven temperature to 425 degrees.  Place a baking sheet lined with foil in the oven.  We need that to get nice and hot and then we’ll put our steak on it to finish cooking.

Meanwhile, melt your butter and a little bit of olive oil in a 12″ skillet.

Put the steaks into the pan and let them sear on both sides for two minute per side. 

now put the steaks in the preheated 425 degree oven on the hot baking sheet.  My steaks were a little thick, so I cooked them for about 9 1/2 minutes for medium rare.

While the steaks are cooking, thinly slice an onion.

In a medium-sized bowl add about 1 cup of all-purpose flour, 1 tablespoon of chili powder and 1 teaspoon of Lawry’s salt.  Mix together.

Gently toss the onions into the flour mixture.  Separating the onions as you go so you get single strands.  Then fry ‘em up in some really hot oil.

Once they are a nice golden brown, place on plate lined with paper towels.

Remove your steaks from the oven, cover with foil and let them rest. 

Now onto our pan sauce.  Using the pan that you seared the steaks in remove the majority of the oil.

You will be left with delicious little caramelized and tasty bits.

On high heat add one cup of port wine.  It will sizzle and steam….now reduce that to half.  It will take about 4 minutes and 30 seconds to be exact.

Then add one cup of the reduced beef stock.  Let this sizzle away for another 4 minutes or so.  The sauce should be getting thicker.  Now turn the heat off and whisk in 1 tablespoon of cold unsalted butter.

Place three pieces of toast on your plate.  Top with the filet mignon, drizzle the silky and delious sauce over the steak and top with the onion straws.

Watch out Ruth Chris, there’s a new steak in town.