Ina Garten's Filet Mignon with Mustard and Mushrooms
INGREDIENTS
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4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
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2 tablespoons canola oil
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1 1/2 tablespoons fleur de sel
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2 teaspoons coarsely cracked black peppercorns
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2 tablespoons unsalted butter
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12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
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2 tablespoons dry sherry
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Kosher salt and freshly ground black pepper
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1 tablespoon good olive oil
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0.5 cup minced shallots (2 large shallots)
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3 tablespoons Cognac or brandy
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1 1/4 cups cups heavy cream
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1/4 cup Dijon mustard
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1/2 teaspoon whole-grain mustard
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2 tablespoons minced fresh parsley leaves
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