It was a special birthday dinner and my guest said it was my "best dinner yet and that is BIG because they are all good." How flattering! Now that's how you get an invite back. Here's what I served up for the special dinner. I think I got my portion sizes just right because Kate finished everything on her plate even though my pasta was 37 seconds overdone 
Starters: Olives
Schramsberg Sparkling Rose
1st Course: Tuna Tartare
2005 Chateau de Rochemorin Blanc
2nd Course: Arugula Salad with Prosciutto, Fresh Mozzarella & Apples
3rd Course: Strozzapretti with Ragu alla Napoletena
2005 Mirante Pinot Noir
4th Course: Beef Tenderloin with Mushroom Wine Sauce & Herbed Potato Gratin with Roasted Garlic and
Manchego Cheese
1998 Halo Cabernet Sauvignon
5th Course: Tangerine Sorbet with Mango, Blackberries, and Raspberries
Here's the recipe for the beef. It is an elegant and easy dinner you can impress your guests with.
Ingredients:
1T butter, divided
1/3 cup finely chopped shallots
1/2 lb fresh shitake mushrooms, stems removed (you can use dried and reconstitute in hot water for 20 minutes)
1 1/2 cup cabernet sauvignon or dry red wine, divided
1 10.5oz can beef broth, divided
Salt & pepper
4 filet mignon steaks (about 1 inch thick)
1T low sodium soy sauce
2 tsp cornstarch
1 tsp dried thyme
Thyme sprigs (optional)
Directions:
Melt 1 1/2 tsp butter in a skillet over medium heat. Add shallots and mushrooms, saute for 4 min. Add 1 cup wine and 3/4 cup broth, cook for 5 min, stirring frequently. Remove the mushrooms with a slotted spoon, place in a bowl. Increase heat to high, cook wine mixture until reduced to 1/2 cup (about 5 min). Add to mushrooms in bowl, set aside. Wipe with a paper towel.
Sprinkle salt and pepper over steaks. Melt 1 1/2 tsp butter in pan over medium heat. Add steaks, cook 3 on each side. Reduce heat to medium low, cook for 1 1/2 minutes on each side or until desired degree of doneness. Alternatively, if you want to use a whole beef tenderloin, sear on all sides to form a crust and cook in 400 degree oven until center reaches 120 degrees. Place beef on platter, cover with foil.
Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining beef broth to skillet, scrape skillet to loosen browned bits. Bring to a boil, cook 1 minute. Add mushroom mixture, cornstarch mixture and dried thyme, bring to a boil and cook 1 minute, stirring constantly. Serve sauce with steaks. Garnish with thyme sprigs, if desired.
