|2||Filet Mignon Steaks, 10-12 oz each|
|1 TBSP||INFUSED Robust EVOO (such as Chilean Favolosa)|
|1 tsp||INFUSED Wild Porcini Mushroom Sea Salt|
|1 tsp||Black Peppercorns, coarsely cracked|
|1 TBSP||INFUSED Butter Olive Oil|
|6 oz||Fresh Mushrooms (Shittake, Cremini, or Oyster)|
|1 TBSP||Dry Sherry|
|2 tsp||INFUSED Tuscan Herb Olive Oil|
|1/4 cup||Shallots, minced|
|1 1/2 TBSP||Brandy|
|3/4 cup||Heavy Cream|
|2 TBSP||Dijon Mustard|
Preheat oven to 400 degrees F.
Pat filets dry with a paper towel, then tie each filet around the middle with string so it holds its shape when cooking. Brush the filet with INFUSED Robust EVOO, sprinkle with INFUSED Wild Porcini Mushroom Sea 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 for each top, bottom and sides). Transfer the filets from the skillet to a sheet pan and place in the oven for 8-10 minutes for medium rare. Remove from oven and cover with aluminum foil to all them to rest for 10 minutes.
While the steaks are cooking, heat INFUSED Butter Olive Oil in a small saute pan over medium to low heat. Saute mushrooms for 4-5 minutes, stir in the sherry and continue cooking for 8-10 minutes until mushrooms are cooked thoroughly. Sprinkle with salt and pepper and set aside.
Using the same skillet that you seared your filets, heat the INFUSED Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes. Add brandy and stir to deglaze the pan. Cook until brandy evaporates and the shallots are tender. Stir in heavy cream and simmer until thickened. Finish by adding the mustard and season to taste.
To serve, spoon the cream mustard sauce around the filet. Top meat with a spoonful of mushroom, garnish with minced parsley and serve hot.
Serves 2, generously