Categories: Steak
Ingredients
- 2 (2-inch thick) filet mignons, tied (10-12 oz. each)
- 1 tbsp. canola oil
- 2 1/2 tsp fleur de sel
- 1 tsp coarsely cracked black peppercorns
- 1 tbsp. unsalted butter
- 6 oz. cremini mushrooms, stemmed and sliced 1/4 inch thick
- 1 tbsp. dry sherry
- Kosher salt and black pepper
- 2 tsp good olive oil
- 1/4 cup minced shallots
- 1 1/2 tbsp. Cognac
- 3/4 cup heavy cream
- 2 tbsp. Dijon
- 1/4 tsp whole-grain mustard
- 1 tbsp. minced fresh parsley
Directions
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Preheat the oven to 400. Be sure your stove is well ventilated!
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Heat a large cast-iron skillet over high heat for 5-7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and black pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over for about 2 minutes per side.
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Transfer the steaks from the skillet to a sheet pan and place in the oven for 8-12 minutes for medium rare. Remove from the oven, cover the sheet pan tightly with foil and allow to rest for 10 minutes.
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Meanwhile, heat the butter in a medium saute pan over medium-low heat. Add the mushrooms and saute for 4-5 minutes, until they release their juices. Stir in the sherry and cook for 10-12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 tsp kosher salt and 1/8 tsp pepper and set aside.
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At the same time, add the olive oil to the cast-iron skillet, add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4-5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
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Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.