I gave some of my coveted order of steakburgers to my mother. She took a mix of sweet Vidalia onion steakburgers and some classic steakburgers home with her.

She called me the next day to tell me what she did with them. It was fast and simple and I’m going to try it myself.

She pan fried those steakburgers with a bit of salt and pepper. Then, she removed the burgers for a minute, poured in a can of cream of mushroom soup and half a can of water. She mixed that up with some more salt and pepper (sea salt works best!) and thickened up that gravy.

She then put the burgers back into the gravy mix to thoroughly cook them. After just a few minutes, she served these with some scrumptious mashed potatoes, a vegetable and some dinner rolls.

I think my father fainted over the heavenly smell alone. 

The fun part about this (besides the fact that it doesn’t take much time) is trying out the onion steakburgers versus the classic ones. They both have a slightly different taste.

You decide which one you like best. Or, pick a different flavor all together.

This is just another great way to stay inside and cook until it’s warm enough to fire up the grill!

Do you like a touch of mustard? Do you like wine? You’ll love this one then.

Stay inside with this recipe. And impress your guests by cooking with red wine!

Pan Seared Filet with Red Wine Mustard Sauce
(serves four)
4 6oz. Filet Mignon
1 Tablespoon neutral Oil such as Canola or Safflower
1 Cup Red Wine
1 Tablespoon Dijon Mustard
½ teaspoon Worcestershire sauce
3 Tablespoons cold butter cut into six pieces
Salt and Pepper

Season both sides of the steaks with salt and pepper and sear filet in a hot pan with the oil to desired doneness.  Remove steaks and set to rest.  To the pan add the red wine and reduce until about 1 tablespoon remains or the pan is almost dry.  Remove the pan from heat and whisk in mustard and Worcestershire until creamy.  Whisk in the cold butter one piece at a time until melted and the sauce has a smooth consistency.  Serve steaks with a teaspoon of sauce on each plate.

For your weekend dining pleasure, here’s a fun filet recipe featuring the exquisite avocado.

This recipe is recommended cooked to medium.

Grilled Filet with Avocado Buerre Blanc
(serves four)
4 6oz. Filet Mignon
1 Cup dry white wine
½ Cup white wine vinegar
1 Shallot minced
1 Stick cold, unsalted butter cut into small pieces
½  Ripe Avocado

Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes. This will give your steaks perfect “cross-hatch” grill marks and a medium steak.

Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains. Remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled filets.