Ingredients

Instructions

  1. preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
  2. remove shiitakes, reserve water.
  3. stem and slice.
  4. in a skillet heat 2 tbsp oil.
  5. add crimini, garlic, shallots, shiitake, saute 5 minutes.
  6. add wine and 1/2 c mushroom soaking liquid.
  7. simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
  8. set aside.
  9. in a small pan toast mustard seeds until they begin to pop.
  10. cool slightly and grind.
  11. mix with 5 spice powder, salt and pepper to taste.
  12. sprinkle over filets.
  13. heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
  14. transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
  15. meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
  16. season with salt and pepper, serve sauce over filet mignon.