Filet Mignon with Wild Blueberry Port Sauce - Wild Blueberries

Ingredients

• 4 filet mignon steaks (about 7 oz each)
• 3/4 ounce dried Chanterelle mushrooms
• 2 tablespoons olive oil
• 1/4 cup dried Wild Blueberries
• 3 ounces Port wine
• 5 shallots, finely chopped (save half for mushroom layer)
• 2 tablespoons vegetable oil
• 1/2 cup beef stock
• 1 cup frozen Wild Blueberries
• 3 tablespoons sugar
• 1 teaspoon Dijon mustard
• 2 tablespoons unsalted butter
• 2 teaspoons sherry vinegar
• 2 cups button mushrooms, finely chopped
• 3 tablespoons heavy cream
• 1 1/4 cup beef stock
• 3 teaspoons corn starch flour
• 2 teaspoons Dijon mustard
• 4 thick slices of brioche bread, toasted
• 4 sprigs chervil or flat leaf parsley