This one was pretty tasty, but we will probably not make this again. The main reason is that the filet mignon just makes this dish too expensive for it to be worth it to us. If I'm going to spend the money for filet mignon, I'm not going to cut it up and put it in a 30-minute skillet supper. ha! (their explanation for using filet was that in order for the meat to become tender in just 30 minutes, this cut of meat works best for that purpose)
Sorry, no picture b/c I made this a while back and just didn't think to take a picture....and since we will not make this again, I figured I'd post anyway w/o a picture.