Beef Medallions W/ Saucy Shiitake Mushrooms

READY IN: 35mins
Recipe by little_wing

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.

Top Review by Chef at Heart

This is great. I am a garlic lover so I would have increased it to two cloves, My husband would have liked a touch more sour cream (I disagree), so we evened it out. I am going to make it again with the adjustments that I would make and re-rate it. (I'm sure this will be a 5 (personal taste I guess). I will make it again when my friends come over. It was very good. Leanne

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
  2. Season the beef with salt and pepper.
  3. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
  4. Remove beef from pan and keep warm.
  5. Add the remaining 1 1/2 teaspoons oil to the skillet.
  6. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
  7. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
  8. 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.
  9. Return to the heat and cook until the liquid is reduced, about 1 minute.
  10. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
  11. Add the chicken broth, and cook until saucy, about 2 minutes more.
  12. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
  13. Spoon mushrooms and sauce over the medallions and serve.

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