Ingredients: |
Ingredients: 1 tablespoon unsalted butter
½ tablespoon extra-virgin olive oil
4 (3-ounce) beef tenderloin medallions, pounded to ¾-inch thickness
kosher salt and freshly ground pepper, to taste
1 small shallot, minced
1 garlic clove, minced
¼ pound button mushrooms, sliced
¼ cup brandy, such as Cognac
2 teaspoons Dijon mustard
¼ cup heavy cream
¼ cup veal demi-glace
2 teaspoons Worcestershire sauce
1 tablespoon green onion, finely chopped
1 teaspoon flat-leaf parsley, finely chopped
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Directions: |
Directions:Season the beef tenderloin medallions with salt and pepper. Let the salt and pepper absorb into the meat at room temperature.
In a large skillet, melt the butter in the olive oil. Cook the tenderloins over high heat for 1 minute, or until lightly browned at the bottom. Turn the medallions over and cook for an additional 45 seconds, then move to a plate and tent them using aluminum foil.
Add the garlic and shallot to the skillet. Cook over moderate heat, stirring for 20 seconds, or until fragrant. Add in the mushrooms, then season with salt and pepper, cooking for about 2 minutes, until softened.
Remove from the heat, then add in brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.
Add in the cream and mustard, stirring for 1 minute over moderate heat. Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions. Then, season with salt, and pepper, to taste.
Add in the meat and any juices to the saucepan, turning it over to fully coat. Allow it to simmer for a minute, or until heated through. Using a meat thermometer, the steaks should read 145º in their thickest points.
Move the meat to plates, then spoon the sauce over top. |
This recipe for Steak Diane is from