Ingredients
2 filet mignon
Olive oil
Salt and pepper
2 T butter
2 T minced shallots
1 pound fresh blue oyster mushrooms, coarsley chopped
1 T minced garlic
2 cups red wine
1 cup beef broth
1 T thyme
2 T butter
Salt and pepper, to taste
2 slices foie gras & truffle pate

Instructions
Preheat the oven to 400° F. Brush a large ovenproof iron skillet with a little oil and over high heat, heat until hot. Season the steaks with a little salt and pepper. Add the filet mignons and sear for about 2 minutes per side. Transfer the skillet with the filet mignons to the oven and cook for 10 to 12 minutes for medium rare. Remove the skillet from the oven and transfer the beef to a carving board.

Mushroom Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and mushrooms and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season.

Arrange the steak on a plate with 1/4" slices of the pate on top. Ladle sauce over all.