Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      6 oz          tournedos of beef* -or-
   6      7 oz rib      eye steaks -- (7 to 8)
                        salt and pepper to taste
   4      tablespoons   olive oil
   1                    lemon -- juice of
   3      cloves        garlic -- crushed
   1      large         onion -- thinly sliced
     1/2  pound         mushrooms -- sliced
     1/2  cup           red wine

Preparation:

* center cuts of fillet mignon, trimmed of fat and gristle and cut 1-1/2 to 2-inches thick) Place the tournedos side by side in a shallow pan and sprinkle them with salt and pepper. Mix 2 tablespoons olive oil with the lemon, garlic, and onion. Rub the mixture into the tournedos. Set them aside on a plate to marinate at room temperature for 1 hour. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Remove the tournedos from the marinade and reserve it. With a paper towel, wipe or blot the tournedos and add them to the pan. Cook them to the preferred degree of doneness (about 8 minutes for rare, 10 to 12 minutes for medium). Remove them to a lightly heated platter and keep them warm. Add the marinade, mushrooms, and onions to the skillet and stir-fry until the onions and mushrooms are lightly browned. Add the red wine. Raise the heat to high to burn off the alcohol quickly. Cook until the sauce reduces to a slightly creamy consistency, then spoon it over the reserved tournedos. Source: Monday Night at Narsai's