For the White Wine Tarragon Mustard Sauce
1/4 cup olive oil
1 Tablespoon minced shallots
1 clove garlic, minced
1/4 cup spicy brown mustard
2 Tablespoons dijon mustard
2 teaspoons brown sugar
3 Tablespoons dry white wine (ie. Sauvignon Blanc)
1 Tablespoon minced fresh tarragon
Kosher salt, to taste
Fresh cracked black pepper, to taste 		For the steaks:
2 (about 8 ounces each) Top Sirloin Steaks
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

1. Preheat oven to Roast 400° F.

2. Make the Sauce: Heat the olive oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft, about one minute. Whisk in the spicy brown mustard, Dijon mustard, and brown sugar. Remove from heat.

3. Whisk in the wine, tarragon, and season with salt and pepper to taste. Set aside.

4. Tie filet mignon steaks into an even round shape. Season with salt and pepper on both sides.

5. Heat a large oven proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.

6. Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well.)

7. Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes.

8. While the steak rests, warm the sauce if needed. Serve the steaks with the sauce dressed on top.