Filet Mignon With Mustard Cream And Wild Mushrooms

• 3 tablespoons unsalted butter
• 1 pound wild mushrooms mixed, such as shiitake and cremini, trimmed
• black pepper
• 24 ounces filets about 1.5" thick
• 1 shallot finely chopped
• 2 tablespoons grainy mustard
• 1 cup heavy cream
• 2 tablespoons flat leaf parsley chopped, plus more for garnish, optional

1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.nnRead more at: http://www.foodnetwork.com/recipes/food-network-Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

unsalted butter, mushrooms, black pepper, shallot, grainy mustard, heavy cream, flat leaf parsley

Taken from www.yummly.com/recipe/Filet-Mignon-with-Mustard-Cream-and-Wild-Mushrooms-969482 (may not work)