Ingredients for Beef Medallions With Saucy Shiitakes
- 2 tablespoons olive oil
- Beef medallions
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Shiitake mushrooms, sliced
- Shallots, minced
- Garlic
- Cognac
- Chicken broth
- Sour cream
- Fresh parsley
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How to Make Beef Medallions With Saucy Shiitakes
- Pat beef medallions dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add beef medallions and sear for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from skillet and set aside, keeping warm.
- Add the remaining 1 tablespoon olive oil to the skillet. Add sliced shiitake mushrooms and cook over medium-low heat until softened, about 4-5 minutes.
- Add minced shallots and garlic to the skillet. Cook until softened and translucent, about 2 minutes.
- Pour in cognac and scrape up any browned bits from the bottom of the pan using a wooden spoon.
- Return the skillet to medium heat. Cook until the cognac is mostly reduced, about 1 minute.
- Add chicken broth and simmer until the sauce slightly thickens, about 2 minutes.
- Remove from heat. Stir in sour cream and fresh parsley. Season with salt and pepper to taste.
- Spoon the mushroom sauce generously over the warmed beef medallions. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
6g
Carbs
1g
