SERVES 4

This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.

6 tbsp. butter, cut into small pieces
3 tbsp. extra-virgin olive oil
4  8-oz. filets mignons
Salt and freshly ground black pepper, to taste
2 shallots, finely chopped
1 lb. cremini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 tsp. cornstarch, mixed with 1 tbsp. water
2 tbsp. mixed chopped chives and parsley
2 tbsp. sherry

Heat oven to 500°. Heat 1 tbsp. butter and 1 tbsp. oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4–5 minutes. Transfer filets to a baking sheet; roast in oven until medium rare, 4–5 minutes. Transfer filets to a plate. Return skillet to medium-high heat. Add 1 tbsp. butter, remaining oil, and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until syrupy, 8–10 minutes. Add stock; reduce slightly, 4–5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2–3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper. Serve filets with mushroom sauce.