Barefoot Contessa | Filet Mignon with Mustard & Mushrooms | Recipes

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
• 2 tablespoons canola oil
• 1½ tablespoons fleur de sel
• 2 teaspoons coarsely cracked black peppercorns
• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, stemmed and sliced 1⁄4 inch thick
• 2 tablespoons dry sherry
• Kosher salt and freshly ground black pepper
• 1 tablespoon good olive oil
• ½ cup minced shallots (2 large shallots)
• 3 tablespoons Cognac or brandy
• 1¼ cups heavy cream
• ¼ cup Dijon mustard
• ½ teaspoon whole-grain mustard
• 2 tablespoons minced fresh parsley leaves