COOKING INSTRUCTIONS: FULLBLOOD WAGYU Fillet MIGNON STEAKS
Heat a sauté pan. Once heated, add enough grapeseed oil to coat the bottom of the pan.Season the Fillet Mignon with kosher salt and fresh ground black pepper. Once the pan is hot (the oil should shimmer), add the Fillet Mignon steaks. Cook for 3-5 minutes on each side, depending on desired doneness (rare, medium-rare, medium, etc.).Remove the steaks and set aside.

COOKING INSTRUCTIONS: MUSHROOM PAN SAUCE
Place the hot pan (once the steaks have been removed) over moderate heat. Add sliced shallot, along with a 1 tablespoon of butter. When the butter melts, and the shallots have cooked down a little, add sliced mushrooms. Sauté the mushrooms for a few minutes.Then, deglaze the pan with dry sherry, and reduce to about 2 tablespoons of liquid. Add 4 ounces of heavy cream to the pan, and reduce that by half (or a saucy consistency).

COMBINING THE Fillet MIGNON STEAKS AND MUSHROOM PAN SAUCE
Season the pan sauce with kosher salt and cracked black pepper.Add the minced sage and parsley. Then, add the cooked Fullblood Wagyu Fillet Mignon back into the pan to warm.Serve and enjoy!