Filet Steaks With Wild Mushroom and Shallots

• 2 (6 ounce) filet of beef
• 12 teaspoon kosher salt
• 14 teaspoon ground black pepper
• 2 tablespoons olive oil, divided
• 1 shallot, peeled and sliced
• 2 tablespoons balsamic vinegar
• 12 lb mixed wild mushroom, sliced (cremini, portobello, oyster, shitake)
• 12 cup dry red wine
• 1 tablespoon oyster sauce
• 1 teaspoon chopped fresh parsley

1. Pat steaks dry.
2. Sprinkle with salt and pepper, then rub with half the olive oil.
3. Heat a heavy skillet and brush with remaining olive oil.
4. Add steaks and cook to medium rare - 5 to 6 minutes per side if steaks are 1 1/2 inches thick or until a meat thermometer registers 130F Remove steaks from pan.
5. Return pan to heat.
6. There should be a little oil left in the pan; if not, add about 1 teaspoons Add shallots and cook for about one minute.
7. Add vinegar.
8. Cook, stirring until vinegar evaporates and shallots begin to brown.
9. Add mushroom and cook for 2 minutes.
10. Add wine.
11. Cook on medium-high heat, stirring, until about half the wine has evaporated.
12. Add oyster sauce and cook the mixture for a few minutes, until mushrooms are glazed and there are a few tablespoons of sauce in the pan.
13. To serve, top the steaks with mushrooms and shallots.
14. Sprinkle with parsley.

filet of beef, kosher salt, ground black pepper, olive oil, shallot, balsamic vinegar, mushroom, red wine, oyster sauce, parsley

Taken from www.food.com/recipe/filet-steaks-with-wild-mushroom-and-shallots-414440 (may not work)