Filet mignon recipe from Chamberlain's Steak & Fish

Filet mignon with a porcini mushroom glazeServes 2-guest2-8-ounce Filet Mignons2 tablespoons extra virgin olive oil 2 shallots¾ cup marsala wine1 cup wild mushrooms1 teaspoon fresh thyme (chopped)1 teaspoon black truffle oil 1 tablespoon garlic cloves½ cup unsalted butter (softened)sea salt and fresh ground pepper¼ cup porcini mushroom buttePreheat cast iron skillet on medium high heat. Pre-heat oven to 375 degrees. Rub the filet mignons with 1 tablespoon of olive oil and season on all sides with salt and fresh ground pepper. Place filet mignons in skillet and brown well on all sides. Place skillet and steak in the oven. While steak is finishing, place a small sauce pan over medium heat. Add second tablespoon of olive oil, shallots, wild mushrooms and thyme. Cook until mushrooms are soft. Add marsala, then reduce until almost all liquid is evaporated. Add in butter, truffle oil and season to taste with salt and pepper. Remove Filet Mignons from oven and top with porcini butter. Melt un