Beef Medallions With Saucy Shiitakes

READY IN: 35mins
Recipe by Charlotte J

From Food Network

Top Review by alisonkemper

This was great. Not hard to follow, easy to make. Great ingredients done to perfection. I got organic tenderloins for $10/lb yestrerday, shitakes for $6/lb, and had sour cream, shallots and red wine (no cognac, alas) already. I made mashed potates to sop up the sauce, green beans just because, mesclun salad, and a pile of California strawberries for dessert. It was just the combo I needed to turn $20 worth of ingredients into a memorable meal that greatly impressed my son's girlfriend. Thanks!

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 set on plates or a platter in a warm spot.
  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. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
  10. Add the chicken broth, and cook until saucy, about 2 minutes more.
  11. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
  12. Spoon mushrooms and sauce over the medallions and serve.

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