Ingredients

The following ingredients have 4 Servings
  • 1 lb beef tenderloin (cut into 1/2-inch thick medallions)
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon-style mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 3 tablespoons butter (divided)
  • 1 small shallot (minced (about 1 tablespoon))
  • 2 cloves garlic (minced)
  • 8 ounces white button mushrooms (sliced)
  • 1/4 cup brandy ((or cognac))
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh parsley

Instruction

  • Season the beef medallions on both sides with salt and pepper.
  • Combine the cream, mustard and Worcestershire in a small bowl until smooth and set aside.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat and swirl to coat the pan. Add the beef medallions and sear briefly ~ 45 seconds per side. Transfer the meat to a plate and cover loosely with foil.
  • Add the remaining 2 tablespoons of the butter to the pan. Add the shallots and garlic and sauté until softened, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking, stirring continually, until they are lightly browned, 3 to 4 minutes.
  • Add the brandy to the pan and ignite (see notes). As soon as the flame dies, stir in the cream mixture. Immediately return the beef medallions to the pan along with any juices that have accumulated on the plate.
  • Using tongs, turn the medallions several times to coat with the sauce and heat through (no more than 1 minute for rare).
  • Transfer the medallions to a serving plate, top with the mushrooms and sauce and garnish with chopped parsley.