Filet Mignon with Mustard Sauce and Shitake Mushrooms

I know that some people feel that Filet doesn’t have enough fat to have great flavor, but I disagree. I like the pure flavor of a good, free-range beef filet, but a little bit of a really fantastic sauce doesn’t hurt. I made this for a Saturday-Night-In dinner and served it over pureed cauliflower with roasted garlic and truffle oil. The mushrooms in the sauce are roasted and then stirred into the sauce at the end. Roasting them gives them a deeper flavor and helps them keep a more firm texture in the sauce.

Filet Mignon with Mustard Sauce and Shitake Mushrooms
Serves two
2 (4-ounce) filet mignon (2 inches thick), tied
1/2 teaspoon unsalted butter
3 tablespoons Marsala
1/4 cup beef broth
1/4 cup water
3 tablespoons spicy brown mustard
Mushrooms:
1 cups shitake mushrooms, stems removed and sliced thinly
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon white pepper, ground
1. Season meat with salt and pepper and bring to room temperature, about 1 hour.
2. Preheat oven to 375. Toss mushrooms with olive oil, salt and pepper. Spread out in a single layer on a baking sheet and roast until lightly browned, about 15 minutes. Set aside in a bowl.
2. Heat butter over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes.
3. While filets are standing, deglaze skillet with Marsala over moderate heat, scraping up brown bits.
4. Add broth and water and boil until reduced to about 1/4 cup.
5. Remove from heat and whisk in mustard, butter, salt and pepper to taste. Stir in roasted shitake mushrooms. Serve filets with sauce.