Beef medallions with saucy shiitakes

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
1 tbsp vegetable oil, plus 1.5 tsp
4 beef fillet medallions (about 115g each), patted dry
0.25 tsp salt, plus more for seasoning
Freshly ground black pepper
115g shiitake mushrooms (about 12 medium), stemmed
2 shallots, coarsely chopped
1 clove garlic, minced
60ml Cognac or other brandy, or Madeira
60ml chicken stock, homemade or reduced salt ready-made stock
3 tbsp sour cream
1 tbsp chopped fresh parsley leaves
1) Heat 1 tbsp of the oil in a medium skillet (ideally not nonstick) over a medium-high heat. Season the beef with the salt and pepper. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. Remove the beef from the pan and set on plates or a platter in a warm spot.

2) Add the remaining 1.5 tsp of oil to the skillet. Add the shiitakes and cook over a medium-low heat, until soft, about 4 minutes. Add the shallots, garlic and salt and cook until translucent, about 2 minutes. 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.

3) Return the pan 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.) Add the chicken stock, and cook until saucy, about 2 minutes more.

4) Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper. Spoon the mushrooms and sauce over the beef medallions and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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