Filet mignon with Mushroom Wine Sauce or Cabernet Sauce

Season the filet mignon with sea salt and freshly crushed black pepper. Spread softened butter over the top and bottom of each steak.

Grill the filet mignon until it reaches your desired doneness, then let it rest while you prepare your preferred sauce.

For the Cabernet sauce, melt 3 tablespoons butter in a skillet over medium heat. Add the crushed garlic and chopped shallot and sauté until they are just beginning to turn golden.

Reduce the heat to low and add the Cabernet wine. Simmer until the wine is reduced by about half.

Stir in the heavy cream with a wooden spoon. When the cream begins to simmer, add the Dijon mustard.

Season the Cabernet sauce with sea salt or kosher salt and freshly crushed black pepper. Cook for about 2 minutes, or until slightly thickened, then remove from the heat.

For the mushroom wine sauce, heat the oil in a skillet over high heat and sauté the sliced mushrooms until browned. Set the mushrooms aside.

In a separate skillet over medium-low heat, melt 3 tablespoons butter and sauté the crushed garlic until lightly golden, taking care not to burn it.

Add the white wine and boil until the wine is reduced by about half.

Add the heavy whipping cream and chicken stock. Simmer until the mushroom wine sauce begins to thicken slightly.

Season with sea salt or kosher salt and fresh ground black pepper to taste.

Add the sautéed mushrooms to the sauce and stir gently with a wooden spoon.

Serve each grilled filet mignon with either the Cabernet sauce or the mushroom wine sauce spooned over the top.

Serve with steamed or grilled vegetables or mashed potatoes, if desired.