1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
4 (3-ounce) beef tenderloin medallions, pounded to 3/4-inch thickness
kosher salt and freshly ground pepper, to taste
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced to 1/4-inch thickness
1/4 cup brandy, such as Cognac
2 teaspoons dijon mustard
1/4 cup heavy cream
1/4 cup veal demi-glace
2 teaspoons Worcestershire sauce
1 tablespoon scallions, finely chopped
1 teaspoon flat-leaf parsley, finely chopped
hot sauce, to taste
wilted greens, for serving (optional)
Step 1 Season the beef tenderloin medallions with salt and pepper. Let the salt and pepper absorb into the meat at room temperature.
Step 2 In a large skillet, melt the butter in the olive oil.
Step 3 Cook the tenderloins over high heat for 1 minute, or until lightly browned at the bottom. Turn the medallions over and cook for an additional 45 seconds, then move to a plate and tent them using aluminum foil.
Step 4 Add the garlic and shallot to the skillet. Cook over moderate heat, stirring for 20 seconds, or until fragrant.
Step 5 Add in the mushrooms, then season with salt and pepper, cooking for about 2 minutes, until softened.
Step 6 Remove from the heat, then add in the brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.
Step 7 Add in the cream and mustard, stirring for 1 minute over moderate heat. Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions. Then, season with the hot sauce, salt, and pepper, to taste.
Step 8 Add in the meat and any juices to the saucepan, turning it over to fully coat. Allow it to simmer for a minute, or until heated through. Using a meat thermometer, the steaks should read 145 degrees F in their thickest points.
Step 9 Move the meat to plates, then spoon the sauce over top and serve with wilted greens!
Time: 30 minutes
Yield: 2 servings