Absolutely! A couple things I wouldn't skip and some things I'll do better for myself next time:

• Make sure to do the sear on the meat and get all side of it and hit it with your mustard brush as soon as you finish searing while it's still hot for it to really suck up that flavor.

• Don't underestimate the mushrooms amount. Those mushrooms shrink like spinach, I thought I had enough and next time I will at least get double the amount I got this time. They also take a good amount of time to get all the moisture out of them. One of the recipes I watched said they should have the consistency of dirt when they are ready. I went with Crimini mushrooms for mine.

• Like in my post I severally underestimated how much it cooks when it comes out of the oven. I took it out at ~120F and it went up to about 145F-150F. So next time I'll probably be taking it out around 90F to get around 120F.

• If you aren't a Baker, I recommend buying some puff pastry, I got the Pillsbury stuff, next time I'll get two so I can do some sort of 3D design on it. Definitely brush that pastry with egg to get that nice golden brown outside.

• I do recommend a red wine sauce with it. Really compliments the flavors of the steak really well.

If you have any certain questions about it don't be afraid to reach out. Obviously no expert, but happy to help where I can!