Use 2 6 oz. slices of beef filet, season with a smidgen of salt and plenty of freshly ground black pepper, dust with flour, and sauté in butter until lightly browned with two finely-diced shallots and a small clove of garlic. Set aside.
Working quickly, add a half stick butter to the pan, a hefty teaspoon of prepared mustard, and 2 cups sliced mushrooms. When cooked down, add cream, reduce, and stir in enough stock to make a smooth sauce. Spoon over beef. Serve with love.
