Filet Mignon With Sherried Mushrooms

• 6 ounces filet mignon
• Salt, to taste
• Freshly ground black pepper, to taste
• 1-2 tablespoons extra virgin olive oil
• 1 clove garlic, finely minced
• 1 3.5-ounce package shiitake mushrooms (can also use oyster or portobello)
• 1/4 cup sherry
• 2 tablespoons low-sodium beef stock
• 1/4 cup heavy cream

1. Preheat oven to 400u0b0F. Heat an oven-proof heavy-bottomed pan or cast iron skillet over medium-high heat for about 1-2 minutes. Pat steaks dry and season one side of filet with salt and pepper. Place seasoned side down in pan an sear for 4-5 minutes on each side, until browned. Transfer pan to oven and cook for another 7-8 minutes, or until desired doneness (to test for doneness, insert a meat thermometer into side of meat: 120u0b0F for rare, 125-130u0b0F for medium-rare, 135u0b0F for medium-rare). Remove from oven and tent with aluminum foil until ready to serve.
2. Meanwhile, in a medium saute pan, heat oil over medium heat. Add mushrooms and allow to caramelize slightly (do not stir), about 5 minutes. Gently stir and season with salt and pepper and continue to cook until mushrooms are just softened. Add garlic and cook for another 1-2 minutes. Remove mushrooms from pan and set aside.
3. Add sherry to deglaze pan, scraping up the browned bits on the bottom of the pan. Add beef stock and heavy cream and stir together. Bring to a boil; reduce heat to low and add mushrooms back to pan. Cook until sauce has thickened. Spoon warm mushrooms and sauce over steak and serve.

filet mignon, salt, freshly ground black pepper, extra virgin olive oil, clove garlic, shiitake mushrooms, sherry, beef stock, heavy cream

Taken from food52.com/recipes/11102-filet-mignon-with-sherried-mushrooms (may not work)