Beef Medallions W Saucy Shiitake Mushrooms

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Mmmm...beef, mushrooms, shallots and brandy. And maybe a little bit of flambe! We like this with mashed potatoes and green beans. i usually buy the beef already cut up, but the 'zaar program wouldn't accept it that way.

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Steps

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Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.

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Season the beef with salt and pepper.

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Add the medallions to the pan and cook about 3 minutes on each side , for medium-rare , or until desired doneness.

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Remove beef from pan and keep warm.

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Add the remaining 1 1 / 2 teaspoons oil to the skillet.

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Add the shiitakes and cook over medium-low heat , until soft , about 4 minutes.

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Add the shallots , garlic , and salt and cook until translucent , about 2 minutes.

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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.

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Return to the heat and cook until the liquid is reduced , about 1 minute.

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Add the chicken broth , and cook until saucy , about 2 minutes more.

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Remove from the heat , stir in the sour cream and parsley , and season with salt and pepper.

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Spoon mushrooms and sauce over the medallions and serve.

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Ingredients

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vegetable oil, beef tenderloin, kosher salt, fresh ground black pepper, shiitake mushrooms, shallots, garlic clove, cognac, chicken broth, light sour cream, fresh parsley leaves