Beef Medallions W Saucy Shiitake Mushrooms Recipe

Ingredients for Beef Medallions W Saucy Shiitake Mushrooms

• Vegetable Oil
• Beef Tenderloin
• Kosher Salt
• Fresh Ground Black Pepper
• Shiitake Mushrooms
• 1/2 cup finely chopped shallots
• Garlic Clove
• 2 tablespoons cognac (or brandy)
• 1/2 cup chicken broth
• Light Sour Cream
• Fresh Parsley Leaves

How to Make Beef Medallions W Saucy Shiitake Mushrooms

1. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
2. Season beef medallions generously with salt and freshly ground black pepper.
3. Add medallions to the hot skillet and cook for 3 minutes per side for medium-rare, or until desired doneness is reached. Remove beef from pan and keep warm.
4. Add 1 1/2 teaspoons olive oil to the same skillet.
5. Add 8 ounces shiitake mushrooms, sliced, and cook over medium-low heat until softened, about 4 minutes.
6. Add 1/2 cup finely chopped shallots and 2 cloves minced garlic. Cook until translucent, about 2 minutes.
7. Remove skillet from heat. Add 2 tablespoons cognac (or brandy). Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
8. Return skillet to medium heat. Cook until the liquid is reduced by half, about 1 minute. (Optional: Carefully ignite the cognac for a flambé effect – be cautious and have a lid nearby.)
9. Add 1/2 cup chicken broth and simmer until the sauce thickens slightly, about 2 minutes.
10. Remove from heat. Stir in 1/4 cup sour cream and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste.
11. Spoon the mushroom sauce generously over the beef medallions.
12. Serve immediately with mashed potatoes and green beans.