Beef Medallions W/ Saucy Shiitake Mushrooms

Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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

Chef at Heart April 08, 2007

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