Grilled filet mignon in beef wine sauce w/ garlic bread

Mix 2 cup of your favorite red wine with 1 cup water, 4 tbls melted butter, 1 tsp salt, 1/2 tsp black pepper and 4 cloves minced garlic. 1-2 tsp steak sauce is optional. Use this to marinate the steaks for at least a few hours in the refridgerator.

In a pan, make an au juis sauce and add 1/4 cup red wine, 3 cloves of garlic, and 1/4 tsp salt. Simmer for 15 more minutes.

Cut french bread in half longways, then cut to 10" pieces. Cut the pieces diagnally in half so you have 2 8" pieces from each 10" piece. Butter the tops and broil oe grill until the buttered sides are starting to brown. Remove from heat and rub w/ fresh garlic. Keep in a warm oven until the steaks are ready.

Oil your grill grate and heat to 425. Add the steaks and cook for about 6 minutes per side, depending on how thick they are and how you like them. 5-6 minutes per side should be medium rare. When they are done, move them from the grill to a platter and top each one with a little butter. Let them sit while you spoon the sauce onto plates. Add the steak w/ the bread on the sides. Salt and pepper to taste, but the sauce should be salty enough.

If you like steak w/ grilled onions and mushrooms, thick slice an onion, and slice some baby portabellas or white buttons. Spread out on a large piece of heavy duty foil, sprinkle with olive oil, salt, wine, pepper and balsamic vinegar, and toss to coat. Fold the foil into a pouch, and put it on the grill a 5-10 minutes before you start the steaks.