Filet Mignon with Mustard & Mushroom Glaze

4- 2 inch filet mignon's or if you want to substitute with your favorite cut of meat.

2 TBS canola Oil

1 1/2 TBS fleur de sel (If you can't find this you can use regular salt and it will be fine)

2 tsp fresh cracked pepper

2 TBS unsalted butter

12 oz cremini mushrooms, stemmed and sliced.

2 TBS dry sherry wine

1 TBS Olive Oil

1/2 Cup minced shallots, 2 TBS Cognas or Brandy, 1 1/4 Cups heavy cream, 1/4 Cup dijon mustard, 1/2 tsp whole-grain mustard, 2 TBS chopped parsley leaves.

Pre-heat oven to 400*F Heat cast iron skillet for 5 minutes. Pat Filet's dry and brush with canola oil. Combine your fleur de sel and pepper and roll the filet's all over in the mixture. When the skillet is hot, sear evenly all over, about 2 minutes per side.

Transfer to a sheet pan in the oven for 8 minutes. Remove and cover with foil to rest for 10 minutes.

While resting, heat butter over medium heat. Add mushrooms and saute for 5 minutes. Stir in the sherry and cook for 10 minutes. Sprinkle 1/2 tsp salt and 1/4 tsp pepper into the pan, add olive oil, shallots and cook for another 2 minutes then delgaze the pan with the cognac or brandy for another 2 minutes. Stir in cream and summer for 4 minutes. Add both of the mustards and mix all together.

Add the steaks back to the skillet and serve with the sauce under or on top.