Beef Medallions with Saucy Shiitakes

Total Time:
35 min
20 min
15 min

4 servings

  • 1 tablespoon, plus 1 1/2 teaspoons vegetable oil
  • 4 beef tenderloin medallions (about 4 ounces each), patted dry
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 4 ounces shiitake mushrooms (about 12 medium), stemmed
  • 2 shallots, coarsely chopped
  • 1 clove garlic, minced
  • 1/4 cup Cognac or other brandy, or Madeira
  • 1/4 cup chicken broth, homemade or low-sodium canned
  • 3 tablespoons light sour cream
  • 1 tablespoon chopped fresh parsley leaves
  • Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat. Season the beef with salt and pepper. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. Remove beef from pan and set on plates or a platter in a warm spot.

  • Add the remaining 1 1/2 teaspoons oil to the skillet. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. 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. 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.) Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.

  • Spoon mushrooms and sauce over the medallions and serve.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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