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
- 1 tablespoon vegetable oil
- 1 1⁄2 teaspoons vegetable oil
- 16 ounces beef tenderloin, cut into 4 medallions and patted dry
- 1⁄4 teaspoon kosher salt, plus more for seasoning
- fresh ground black pepper
- 4 ounces shiitake mushrooms, stemmed (about 12 medium)
- 2 shallots, coarsely chopped
- 1 garlic clove, minced
- 1⁄4 cup cognac or 1⁄4 cup other brandy or 1⁄4 cup madeira wine
- 1⁄4 cup chicken broth
- 3 tablespoons light sour cream
- 1 tablespoon chopped fresh parsley leaves
Directions See How It's Made
- 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 keep warm.
- 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.