In a bowl, 1 cup of bleu cheese, 2 tbsp evoo, 1 tbsp butter, salt & pepper, stir for 5 minutes and set aside for later.

Take your fillets, rub both sides of each fillet with evoo, then sprinkle salt & pepper on each side.

Take a large pan and put about 2 tbsp of evoo, turn heat to high. After pan starts to smoke a bit, place your fillets in pan and sear for about 4-5 minutes on both sides. After both side are seared, place top on the pan and bring heat to medium and let them cook for 12 minutes.

In a medium pan at medium heat, place 2 tbsp of butter or margarine, 2 cups of chopped mushrooms, salt & pepper and stir every few minutes for 15 minutes. Then after 15 minutes add 1 full package of baby arugula and mix and cook for another 5 minutes.

In a sauce pan at medium heat, put 1/4 cup of evoo, 1/2 a cup of red wine, 1/2 a cup of worcestersire sauce, 1/2 cup brown sugar, salt & pepper. Bring to low heat and let simmer until sauce has thickened.

On a plate, place your mushrooms and arugula first, then your fillet, drizzle with your red wine sauce and top with a spoon full of bleu cheese. let sit for 5 minutes and serve.