Prosciutto-Crusted Filet With Mashed Potatoes & Shitake Mushrooms
INGREDIENTS
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2 (6-ounce) Certified Piedmontese filet mignon steaks
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1 tablespoon salt
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1 tablespoon ground black pepper
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1 tablespoon Dijon mustard
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4 slices prosciutto
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4 russet potatoes, peeled and chopped
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1/2 cup heavy cream
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4 tablespoons butter
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1 teaspoon ground nutmeg
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4 tablespoons extra-virgin olive oil, divided
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4 ounces shitake mushrooms, cleaned and roughly chopped
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1 clove garlic
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1 tablespoon minced parsley
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