Steak & Mushrooms!

Steak 2 Tbsp avocado oil 2 fillet mignon Salt & pepper 4 cloves garlic, smashed Small bunch fresh thyme 3 sprigs fresh rosemary 4 Tbsp unsalted butter Mushrooms 4 Tbsp unsalted butter, divided 10 oz mixed mushrooms of choice, sliced Salt & pepper 1 small shallot, thinly sliced 3 cloves garlic, minced 1 tsp fresh thyme leaves 2 tsp sherry vinegar 2 Tbsp cognac Sauce 1 small shallot, minced ¼ cup cognac 1 ½ cups beef stock 2 tsp worcestershire sauce 1 Tbsp fresh tarragon, finely chopped 2 Tbsp cold unsalted butter, cubed For Garnish Chives, thinly sliced For the mushrooms, set a 10 inch frying pan over medium-high heat. Add 2 Tbsp of the butter, once melted add the mushrooms and cook tossing occasionally until lightly browned and fully cooked, 3-4 minutes. Season to taste with salt & pepper and remove to a bowl. To the same pan, turn the heat to medium, add the remaining butter, once melted add the shallots, season with salt and cook for 3-4 minutes until lightly caramelized and sweated. Add the garlic and thyme leaves, cook for 1-2 minutes until fragrant. Carefully add the cognac and sherry, let cook down for 1-2 minutes until reduced. then return the mushroom to the pan and toss to combine. Finally season to taste with salt & pepper to taste. Keep warm. Cook the steak, heat a 10 inch frying pan over medium high heat, once very hot add the avocado oil followed by the steaks. Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms then flip turn the heat to medium and add the butter, garlic, thyme and rosemary. Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness. Remove to a wire rack to cool. Rest the steak for at least 8 minutes while you make the sauce. To the same pan remove all but a very small amount of fat. With the heat over low add the shallots and cook for 1-2 minutes until softened. Next add the cognac and cook fully reduced, add the beef stock, reduce again until thickened. Add the worcestershire sauce and fresh tarragon, cut the heat, add the butter and swirl constantly until the cold butter is fully melted and emulsified into the sauce. Season to taste with salt & pepper. Once your steak has rested, sliced thinly. Add the sliced steak offset on the plate. Add the mushroom on the side and add a generous amount of sauce in the middle. Garnish with chives. Enjoy!