Ingredients
- 2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
- 1 tablespoon canola oil
- 2 1/2 teaspoons fleur de sel
- 1 teaspoon coarsely cracked black peppercorns
- 1 tablespoon unsalted butter
- 6 ounces mushrooms, stemmed and sliced 1/4 inch thick
- 1 tablespoon dry sherry
- Kosher salt and freshly ground black pepper
- 2 teaspoons good olive oil
- 1/4 cup minced shallots
- 1 1/2 tablespoons Cognac or brandy
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/4 teaspoon whole-grain mustard
- 1 tablespoon minced fresh parsley leaves
Directions
- Preheat the oven to 400 degrees F.
- Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes.
- Pat the filets dry with paper towels and brush them all over with the canola oil.
- Combine the fleur de sel and cracked 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 (top, bottom, and sides) for about 2 minutes per side.
- Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare.
- Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
- Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices.
- Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
- At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), 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 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
- Remove the strings from the filets and place them on a platter.
- Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.
