Directions

1. Place a large sauté pan on cooktop and heat on medium-high heat. Add butter and oil to heated pan and let butter begin to foam. Add shallots and cook about 1 minute until transparent.
2. Add the mushrooms to the pan. Let mushrooms cook until they begin to brown. Keep the heat on medium high and add the sherry to the mushrooms; cook until this liquid has evaporated, about 5 minutes. Season mushrooms with salt and pepper. Add the nutmeg and chopped parsley; taste for seasoning. Remove pan from heat and transfer the mushrooms to a bowl to cool to room temperature. When cool, cover and place in refrigerator.
3. Heat olive oil in large skillet over high heat. Sear beef tenderloin filet on all sides. Transfer to platter, cover and chill in refrigerator until completely cooled.