Filet Mignon Pithivier

• 2 tablespoons unsalted butter, divided
• 1 pound (500 g) filet mignon

In a small skillet over high heat, melt half the butter and briefly brown the filet mignon on all sides (do not cook through). Transfer to a plate and season with 2 pinches each of the salt and pepper.

Finely chop the shallot and parsley leaves. Dice the mushrooms.

In a medium skillet over medium heat, melt the remaining butter, then sauté the mushrooms and shallot for 2 minutes