Ina Garten's Filet Mignons with Mustard and Mushrooms

I AM DEF. MAKING THIS!!!!!!!!!!!!!!!!!
(serves 2)

2 (2" thick) filets mignons, tied (10-12 oz. each)
1 T. canola oil
2&1/2 t. fleur de sel
1 t. coarsely cracked black peppercorns
1 T. unsalted Kerrygold* butter
6 oz. crimini mushrooms, stemmed and sliced 1/4" thick
1 T. dry sherry
Kosher salt and freshly ground pepper
2 t. good olive oil
1/4 cup minced shallots
1&1/2 T Cognac or brandy
3/4 cup heavy cream
2 T. Dijon mustard
1/4 t. whole-grain mustard
1 T. minced 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 crack 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 the skillet aside - don't 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 with foil tightly with foil and allow to rest for 10 min. Meanwhile, heat the butter in a med. 8" sauté pan over med.-low 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 1/4 t. kosher salt, and 1/8 t. pepper and set aside. At the same time, add the olive oil to the cast-iron skillet. Add the shallots and cool over med.-low 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 foil from the filets and place on a platter. Spoon the mustard sauce around the fillets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

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Have FUN today!!!

Love,

MM