Beef Medallions With Saucy Shiitakes

From Food Network

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil, for frying medallions
• 1 1⁄2 teaspoons  vegetable oil
• 4  beef medallions, patted dry (about 4 ounces each)
• 1⁄4 teaspoon kosher salt, plus more
•  kosher salt, 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

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.