Beef Medallions W/ Saucy Shiitake Mushrooms |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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mmmm...beef, mushrooms, shallots and brandy. And maybe a little bit of flambe! We like this with mashed potatoes and green beans. I usually buy the beef already cut up, but the 'Zaar program wouldn't accept it that way. Ingredients:
1 tablespoon vegetable oil |
1 1/2 teaspoons vegetable oil |
16 ounces beef tenderloin, cut into 4 medallions and patted dry |
1/4 teaspoon kosher salt, plus more for seasoning |
fresh ground black pepper |
4 ounces shiitake mushrooms, stemmed (about 12 medium) |
2 shallots, coarsely chopped |
1 garlic clove, minced |
1/4 cup cognac or 1/4 cup other brandy or 1/4 cup madeira wine |
1/4 cup chicken broth |
3 tablespoons light sour cream |
1 tablespoon chopped fresh parsley leaves |
Directions:
1. Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
2. Season the beef with salt and pepper.
3. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
4. Remove beef from pan and keep warm.
5. Add the remaining 1 1/2 teaspoons oil to the skillet.
6. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
7. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
8. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
9. Return to the heat and cook until the liquid is reduced, about 1 minute.
10. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
11. Add the chicken broth, and cook until saucy, about 2 minutes more.
12. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
13. Spoon mushrooms and sauce over the medallions and serve.
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