4 portions beef tenderloin (5-6 oz each)
steak spice
2 cloves garlic, chopped
2 tbsp olive oil
salt to taste

Season tenderloin well with steak spice and rub with chopped garlic and olive oil.
Cover and refrigerate for at least 2 hours (may be left overnight)
Bring back to room temperature before cooking
Season steak well with sea salt
Preheat oven to 450 degrees
Heat a cast iron pan over high heat until very hot
Place tenderloin into pan and sear until nicely browned on one side
Turn over, brown lightly on second side, and place entire pan into the preheated oven
Cook for 5-7 minutes, until pink in centre and temperature registers 130 degrees for a nice pink
Remove pan from oven (and steaks from pan) and allow to rest for 5 minutes before serving.

Ragout

2 Tbsp. butter
2 shallots, sliced
1 garlic clove, minced
1 lb. shiitake mushrooms, sliced
1/2 cup dry sherry
2 cup beef or veal demi glace

Melt butter in a frying pan on medium heat. Sauté shallots and garlic until softened, 2 to 3 minutes.

Add mushrooms and sauté until golden, 5 to 6 minutes.

Deglaze the pan with sherry.
Add demi glace and simmer until hot.
Season to taste and reduce to adjust consistency if required.