Filet Mignons with Cognac, Mustard, and Mushrooms

This is from Ina Garten's new book, Cooking for Jeffrey! I am making this tomorrow night. Got a couple of lobster tails to accompany. Gonna be DELISH!!!!
(serves 4)

4 (2" thick) filets mignons, tied (10-12 oz. each)
2 T. canola oil
1&1/2 T. fleur de sel (I use Maldon*)
2 t. coarsely cracked black peppercorns
2 T. unsalted Kerrygold* butter
12 oz. cremini mushrooms, stemmed and sliced 1/4" thick
2 T. dry sherry
Kosher salt and freshly ground black pepper
1 T. good EVOO
1/2 cup minced shallots (2 large shallots)
3 T. Cognac or brandy
1&1/4 cups heavy cream
1/4 cup Dijon mustard
1/2 t. whole-grain mustard
2 T. mince fresh flat-leaf* parsley leaves

Preheat the oven to 400. Be sure your stove is well ventilated! Heat a large (10") cast-iron skillet over high heat for 5-7 min.- Pat the filets dry with paper towels and brush 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 min. per side. Transfer the steaks from the skillet to a rimmed* sheet pan (set skillet aside - but do not clean*), and place in the oven for 8-12 min., until the steaks register 120 on a meat thermometer for med. rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 min. Meanwhile, heat the butter in a med. sauté pan (10") over med. heat. Add the mushrooms and sauté for 4-5 min. until they release their juices. Stir in the sherry and cook for 10-12 min., until the mushrooms are cooked through. Sprinkle with 1/2 t. kosher salt and 1/4 t. pepper and set aside. At the same time, add the olive oil to the cast-iron skillet, add the shallots and cook over med. heat for 2 min. Add the Cognac, stirring to deglaze the skillet, and cook for 2 min. until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4-5 min., until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

"When people show up around your table, you create a community of friends who take care of each other; which is, for me, the whole point of cooking." ~ Ina Garten

Have FUN today!! And way to go Cubbies!!!!!!!!!!!!!!!!!!!

Love,

MM