Beef Medallions with Saucy Shiitakes
- Level: Intermediate
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 289 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 1 grams
- Protein
- 25 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.