INGREDIENTS
4
(2-inch-thick) filets mignons, thick
12 oz
Cremini mushrooms
2 tbsp
Parsley, fresh leaves
1/2 cup
Shallots
1/4 cup
Dijon mustard
1/2 tsp
Mustard, whole-grain
1 1/2 tbsp
Fleur de sel
1
Kosher salt and freshly ground black pepper
2 tsp
Peppercorns, coarsely cracked black
2 tbsp
Canola oil
1 tbsp
Olive oil, good
2 tbsp
Butter, unsalted
1
cups Heavy cream
3 tbsp
Cognac or brandy
2 tbsp
Sherry, dry