Fillet Mignon with Mushroom Gratin

1 large Fillet Mignon
olive oil
2 shallots (sliced)
3 cloves garlic (smashed with peels on)
1/4 lb. chestnut mushrooms (quartered)
1/4 lb. Shitake Mushrooms (quartered)
1/8 lb. Oyster Mushrooms (quartered)
1/2 cup Cream (eyeball it)
2 Egg Yolk
Chives (eyeball it)
Salt & Pepper to taste


Mushroom Gratin:
Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.

Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.

That?s it for the Gratin.

Fillet of Steak:
Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you?ll dry it out.

Spoon the Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes.