- 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.
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