2 beef tenderloin steaks Salt and freshly ground black pepper 1-1/2 cups brussel sprouts, cleaned, trimmed and halved 2 Tablespoons unsalted butter, divided 1 Tablespoon olive oil 1 shallot, minced 1 garlic clove, minced 1 cup shiitake mushrooms, sliced Salt and freshly ground black pepper
Season filets with salt and freshly ground black pepper; set aside.
Blanch brussel sprouts in boiling salted water until just tender. Drain.
In a medium skillet, melt 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes per side for medium rare.
Remove from skillet; transfer to a plate and tent with foil to keep warm.
Return skillet to heat and add remaining butter. Sauté shallots and garlic for 1 minute. Add shiitakes; sauté for 2 minutes. Add brussel sprouts; sauté for 2-3 minutes. Season to taste with salt and freshly ground black pepper.
To serve, place filets on warmed dinner plates and top with vegetables.