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Category: Beef
Prep Time: Cook Time: Total Time:
4 (3-4 oz) center-cut beef tenderloin medallions, trimmed of all fat
4 tbsp butter, divided
Salt and pepper to taste
1 tsp Worcestershire sauce
2 tbsp finely chopped shallots or green onions
1/8 tsp garlic, minced
1/4 cup mushroom caps, sliced 1/8-inch thick
1 tbsp lemon juice
1 tsp dry mustard powder
1/2 tspn fresh thyme leaves
1/4 cup heavy cream
2 tbsp brandy or cognac
1 tbsp chopped fresh parsley leaves
1 tbs chopped fresh chives
1/2 tsp salt or to taste
Coarsely ground black pepper to taste
Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of steak with a meat mallet to 1/2-inch thick.
In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper; increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in the refrigerator for 5 minutes.
In a large frying pan over medium heat, melt remaining 3 tablespoons butter; stir in Worcestershire sauce. Place the shallots or green onions, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. Using a spoon, stir and toss the mushroom mixture approximately 2 minutes. Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.
Now cook the steaks to the doneness you like. Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them. Use a meat thermometer to test for doneness: (Rare - 120; Medium Rare - 125;
Medium - 130).
Leave the cooked steak in the frying pan; add the heavy cream and chives. Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the catch the brandy vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out. Place steak medallions on individual serving plates and top with the sauce from the pan. Serves 2
Note: This is a lot of work an preparation but boy is it worth every bite!
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STEAK DIANE
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Category: Beef
Prep Time: Cook Time: Total Time:
4 (3-4 oz) center-cut beef tenderloin medallions, trimmed of all fat
4 tbsp butter, divided
Salt and pepper to taste
1 tsp Worcestershire sauce
2 tbsp finely chopped shallots or green onions
1/8 tsp garlic, minced
1/4 cup mushroom caps, sliced 1/8-inch thick
1 tbsp lemon juice
1 tsp dry mustard powder
1/2 tspn fresh thyme leaves
1/4 cup heavy cream
2 tbsp brandy or cognac
1 tbsp chopped fresh parsley leaves
1 tbs chopped fresh chives
1/2 tsp salt or to taste
Coarsely ground black pepper to taste
Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of steak with a meat mallet to 1/2-inch thick.
In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper; increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in the refrigerator for 5 minutes.
In a large frying pan over medium heat, melt remaining 3 tablespoons butter; stir in Worcestershire sauce. Place the shallots or green onions, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. Using a spoon, stir and toss the mushroom mixture approximately 2 minutes. Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.
Now cook the steaks to the doneness you like. Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them. Use a meat thermometer to test for doneness: (Rare - 120; Medium Rare - 125;
Medium - 130).
Leave the cooked steak in the frying pan; add the heavy cream and chives. Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the catch the brandy vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out. Place steak medallions on individual serving plates and top with the sauce from the pan. Serves 2
Note: This is a lot of work an preparation but boy is it worth every bite!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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