Ingredients
2 filet mignonette, 10-12oz each
1 Tbs Melgarejo Hojiblanca EVOO
1 & 1/2 tsp sea salt
1 tsp coarsely crack black peppercorn
1 Tbs Butter Infused Olive Oil
6oz mushrooms (shiitake, Cremona or oyster)
1 Tbs dry sherry
2 tsp Tuscan Herb Infused Olive Oil
1/4 cup minced shallots
1 & 1/2 Tbs brandy
3/4 cup heavy cream
2 Tbs mustard
parsley for garnish
Directions
Preheat oven to 400. Pat filets dry with paper towel. Tie string around the middle to hold its shape when cooking.
Brush with Melgarejo EVOO. Season with salt & pepper. Heat a large skillet over high heat. Once skillet is very hot, add the filet and sear evenly on all sides (about 2 minutes top, bottom, sides). Transfer from the skillet to a sheet pan; place in oven for 8-10 minutes (for medium rare). Remove from oven & cover the whole pan tightly with foil. Let rest 10 minutes. Do not wash skillet. You will use later.
On med/low heat, heat Butter Olive Oil in a sauté pan. Add mushrooms & sauté 4-5 minutes. Stir in sherry and cook 8-10 minutes until mushrooms are cooked through. Sprinkle with a little salt & pepper. Set aside.
Using the skillet add the Tuscan Herb Olive Oil and shallots. Cook over med/low heat for about 2 minutes. Add brandy , stir to deglaze skillet. Cook until brandy evaporates and the shallots are tender. Then stir in the heavy cream and simmer until thickened. Stir in mustard and season to taste.
Remove string from filets and plate. Spoon the cream sauce around the filet. Top meat with a spoonful of mushrooms. Garnish with parsley and serve hot.