Beef Medallions with Saucy Shiitakes

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Spoon mushrooms and sauce over the medallions and serve.