2 filet mignons, 10-12 oz each
1 tbsp of any Ultra Premium Extra Virgin Olive Oil
1 ½ tsp Seasonello Herbal Salt
1 tsp coarsely cracked black peppercorn
1 tbsp Tuscan Herb Infused Olive Oil, plus 2 tsp
6 oz mushroom (Shiitake, Cremini or Oyster)
1 tbsp dry sherry
¼ cup minced shallots
1 ½ tbsp brandy
¾ cup heavy cream
2 tbsp mustard
Parsley for garnish
Preheat oven to 400 degrees F.
Pat filets dry with a paper towel. With a string, tie your filet around the middle so that it will hold its shape when cooking.
Brush the filet with Ultra Premium Extra Virgin Olive Oil, Seasonello Herbal Salt, and pepper.
Heat a large skillet over high heat for 5 – 7 minutes. Once the skillet is hot, add the filets and sear evenly on all sides (about 2 minutes top, bottom, sides).
Transfer the filets from the skillet to a sheet pan and place them in the oven for 8-10 minutes (Medium Rare).
Remove from oven, cover your sheet pan with the filets tightly with aluminum foil, and allow them to rest for 10 minutes. Set the skillet aside. Wait to wash it.
On medium to low heat, heat 1 tablespoon of the Tuscan Herb Infused Olive Oil in a sauté pan, add mushrooms, and sauté for 4-5 minutes. Stir in the sherry and cook for 8-10 minutes until mushrooms are cooked through. Sprinkle about a ¼ teaspoon of salt and black pepper. Set aside.
Using the skillet that you seared your filets, add the 2 teaspoons Tuscan Herb Infused Olive Oilwith the shallots. Cook over medium to low heat for about 2 minutes. Add brandy and stir to deglaze the skillet. Cook until the brandy evaporates, and the shallots are tender.
Stir in the heavy cream and simmer until thickened. Add mustard, stir, and season to taste.
Remove string from filets and plate. Spoon the cream mustard sauce around the filet. Top meat with a spoonful of mushrooms, garnish with parsley. Serve hot.