Fancy Schmancy Filet Mignon

Ingredients

• 2 cuts filet mignon, 1" to 1 1/2" thick
• dry rub, to taste 
• 1 c. balsamic vinegar
• 1/4 c. brown sugar
• 1 c. sliced mushrooms
• 1 c. sliced onions
• 3 Tbsp. butter
• sliced green onion or chives for garnish
optional additions:
• 2 c. prepared loaded mashed potatoes 
• 2/3 c. melted blue cheese sauce 
• sweet sauteed asparagus, prepared 

Instructions

• Let the filets rest out of the refrigerator for 30-40 minutes prior to grilling (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen up).
• In the mean time, mix together all the dry rub ingredients. It will make more than you need, you can save the extra mix in the pantry.
• When the filets are brought to room temperature, rub the spice mixture generously onto each piece.
• Grill over medium heat to desired doneness (again, PLEASE do not over cook, it will taste best with a pink center-- medium rare is what I like best).
• **If you don't have a grill, you can sear the filets in a pan then place them in the oven at 300 to 350-degrees until you reach the desired internal temperature. 
• Remove from heat and allow filets to sit about 2-3 minutes to let the juices settle into the filet.
• Mix together balsamic vinegar and brown sugar. Bring to a slight boil over medium heat, stirring constantly until sugar is dissolved, reduce heat to LOW and simmer for about 15-20 minutes until it has reduced to a syrupy consistency and half of the original volume.
• While the glaze is simmering, saute mushrooms and onions in butter until onions become soft and transparent. Remove from heat.
• Layer sauteed onions/mushrooms over filet and drizzle with balsamic reduction and top with green onion.
• If you want to do all the optional additions to make it a full meal, layer in this order: asparagus, loaded potatoes, filet, blue cheese, mushrooms/onions, and top with green onion.