12ozfilletcut in medallions and pounded thin (see note)
Saltpepper (for the meat and mushrooms)
1-2Tablespoonbutter or oil
1shallotminced (a generous Tablespoon)
2medium garlic clovesminced
1cupsliced mushrooms
1/4cupCognac or brandy
2teaspoonsDijon mustard
1/4cupheavy cream
1/4cupreduced beef stocksee note
2teaspoonsWorcestershire sauce
Instructions
Season the beef medallions on both sides with the salt and pepper. Melt 1 Tablespoon butter or oil in a large skillet over medium-high heat. Add the meat and sear for 45-60 seconds on each side to get a nice brown coating. Remove the meat to a plate and keep warm in a 170 F oven.
Reduce the heat to medium. Add the shallots and garlic and cook, stirring, a minute or two. Add the mushrooms to the pan, salt them, and cook, stirring, until soft. If pan is too dry, add the second Tablespoon of butter or some water, a Tablespoon at time.
Add the cognac (or brandy) to the skillet. Tilt the pan away from you and ignite the alcohol vapor with a long handled lighter. If you prefer not to flame this, simmer the mixture a few minutes to let the alcohol evaporate.
When the flame has burned out, add the mustard, cream, beef stock and Worcestershire sauce. Stir to combine. Return to a low simmer. Add the meat and any accumulated juices to the pan and turn the meat to coat with the sauce. Continue cooking to desired doneness.
Divide meat between two serving plates and top with sauce. Enjoy!
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.