Grilled Fillet Mignon with Creamy Mushroom Sauce

Heat a saute pan over medium-high heat and add olive oil.

Add mushrooms and onions, and saute until onions are soft and the liquid is gone.

Remove about 4 tablespoons of the mushroom and onion mixture and reserve it for later.

Add white wine and let it evaporate for 2-3 minutes.

Add cream and simmer for about 5-7 minutes.

Stir in demi glace.

Add salt and pepper to taste.

Using a hand blender or mini blender, pulse the sauce.

Add the reserved cooked mushrooms, mix, and serve over grilled filets.

If the sauce is too thick, add more cream and reheat it.