Ingredients
- 4 (3-ounce) center-cut beef tenderloin medallions, trimmed of all fat
- 4 tablespoons butter, divided
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped shallots or green onions
- 1/8 teaspoon garlic, minced
- 1/4 cup mushroom caps, sliced 1/8-inch thick
- 1 tablespoon fresh lemon juice
- 1 teaspoon dry mustard powder
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup heavy cream
- 1 ounce (2 tablespoons) brandy or cognac
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt or to taste
- Coarsely ground black pepper to taste
Directions
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 sauti 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 remaing 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. Leave them in the pan and 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 flame (or if electric, light with a match) catch the brandy's 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.
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.
Makes 2 servings.
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Submitted 6/13/05.
Source: Adapted from a recipe by Chef John J. Vyhnanek.
Submitted By: Meryl
starmer@prodigy.net
STEAK DIANE