Filet Mignon with Mushroom Red Wine Sauce - kosher salt

Method

• Generously season each side of the steaks with salt and pepper.
• Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat.
• Add half of the shallots and saute until tender for a couple of minutes.
• Stir in the mushrooms and cook until the water has evaporated, about 5 minutes.
• Season with salt and pepper.
• Transfer the cooked mushrooms to a dish and set aside.
• Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet.
• It will bubble and foam, and after it stops, add the steaks.
• Sear on each side for about 4 minutes.
• Transfer to a plate and tent with foil.
• Reduce the heat to medium high.
• Add the remaining shallots and saute for 1 to 2 minutes.
• Turn the flame off and add the wine.
• Turn the flame back on to high, bring to boil and let reduce by half.
• Whisk in the remaining tablespoon of butter.
• Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.