Filet Mignon with Garlic and Red Wine

Ingredients

• 8 ounce Filet mignon (center cut beef tenderloin), trimmed of fat and grizzle
• 1 ounce Butter, melted
• 1 ounce Canola oil
• Salt and pepper to taste ( about 1/2 tsp salt and 1/4 tsp for the entire recipe)
• 1 cup Portobello mushrooms diced in 1/2 inch cubes
• 1 Tbsp. Shallots, diced fine
• 2 tsp. Garlic chopped fine
• 1 Tbsp. Butter
• salt and pepper from above
• 2 Tbsp. Parsley, chopped
• 1/2 cup Red wine (Cabernet Sauvignon or Merlot)
• 1/2 cup Veal stock , rich flavored is better
• 2 Tbsp. Butter, unsalted
• 3-5 sprigs Thyme, fresh