Pan-seared, butter-basted tenderloin steaks with mushroom pan sauce

Season one steak generously with salt and leave uncovered in the fridge overnight; season the other the same way just before cooking.

Season both with pepper ground in a mortar and pestle.

Heat the pan, add a drizzle of olive oil and add the steaks.

Turn the steaks to check the crust; return to the pan with a chef's press on each for good contact; brown the second side.

At an internal 95 degrees, flip once more and start basting; the target final temperature is about 120 for rare.

Add roughly chopped shallots, thyme sprigs and 2.5 tablespoons butter; spoon the hot fat over the steaks as it takes on the shallot and thyme flavor. On induction, set the pan flat now and then so it keeps heating.

Pull the steaks at about 105 to 110; carryover cooking brings them to about 120 as they rest. Sear the edges by holding the steaks together and moving them around the pan.

Rest the steaks with the hot fat from the pan poured over them.

Return the pan to the heat with a pad of butter and a little olive oil; brown the mixed mushrooms, seasoning with a little pinch of salt, a pinch of MSG and black pepper.

Add the minced shallot and a couple of thyme sprigs; cook just until the shallots are soft and not raw, without browning.

Add a splash of soy sauce, a dab of whole grain mustard and the chicken stock; finish with butter, bring to a simmer and reduce; the vigorous bubbling emulsifies the butter into a creamy sauce. Taste for seasoning.

Remove the thyme sprigs; add a touch of yuzu juice.

Plate the mushrooms, slice and set the steaks on top, add more mushrooms and finish with a pinch of crunchy sea salt.