Shelly's Recipe

SMOTHERED MEDALLIONS WITH MUSHROOM COGNAC SAUCE

Category: Roasts/Tenderloin - Beef

1 beef tenderloin, cut into medallions, seasoned with salt and pepper
1/4 tsp salt
Pepper
3 tbsp each butter and cognac
1 (10 oz) pkg button mushrooms, sliced and stems removed
1 onion, sliced into half moons
1 each red and green bell pepper, sliced into thin strips
3/4 cup beef broth
1 tbsp Worcestershire sauce
2 tsp flour
1/4 cup heavy cream

Preheat oven to 200. Heat skillet, add half the butter and cooked half the medallions about 35 seconds on each. Transfer to a platter and cover with foil and place in the oven. Repeat the process until all the medallions are cooked.

Remove pan from heat and add cognac, mushroom and onion. Return to heat, cook 4 minutes and add peppers. Season with remaining salt and pepper, cooking until peppers are tender, about 6 minutes.

In a measuring cup, whisk together broth, Worcestershire sauce and flour. Add to skillet and bring to a simmer, cooking until thickened, about 1 minute. Stir in cream and any drippings from beef platter. Return beef to skillet to coat with sauce. Divide beef among plates and top with sauce. Serves 4