Beef Tenderloin Medallions with Brandied Mushroom Sauce
1 cup low sodium beef broth
1 ounce dried shiitake mushrooms
1 tablespoon canola oil
4 (4-6 ounce) beef tenderloin steaks
2 tablespoons unsalted butter
1 pound mushrooms, sliced (white button or baby Portobello)
1/4 cup shallots, sliced
1/3 cup whipping cream
1/3 cup brandy
1 tablespoon parsley, chopped
Preheat oven to 250 degrees.
Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to a baking sheet. Put them in the preheated oven to keep warm.
Place two tablespoons of butter in the same skillet. Add the soaked dried mushrooms, the fresh sliced mushrooms, and the shallots and sauté, stirring, over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 5 minutes. Add cream and brandy and the beef broth that the mushrooms were soaked in. Boil until thickened to sauce consistency, about 8 minutes. Season to taste with salt and pepper.
Remove steaks from oven. To serve, spoon about 1/3 cup of mushrooms and sauce in the middle of a plate. Place the steak on top of the sauce. Garnish with chopped parsley.
Serves 4
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