Beef Medallions With Saucy Shiitakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil, for frying medallions |
1 1/2 teaspoons vegetable oil |
4 beef medallions, patted dry (about 4 ounces each) |
1/4 teaspoon kosher salt, plus more |
kosher salt, 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 set on plates or a platter in a warm spot.
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. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
10. Add the chicken broth, and cook until saucy, about 2 minutes more.
11. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
12. Spoon mushrooms and sauce over the medallions and serve.
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