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Pan-seared beef tenderloin medallions topped with a rich mushroom cream sauce and parsley

Médaillons de Bœuf à la Crème et aux Champignons

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 4 beef tenderloin medallions, 180g each
  • 250 g button mushrooms, cleaned and sliced
  • 2 shallots , finely minced
  • 200 ml heavy cream (35% fat)
  • 40 g unsalted butter
  • 15 ml neutral oil
  • 50 ml Cognac or dry white wine
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon fresh flat-leaf parsley, chopped

Method
 

  1. Pat the beef medallions dry with paper towels and season both sides generously with salt and black pepper.
  2. Heat a heavy-bottomed skillet over medium-high heat with the oil and 20g of butter.
  3. Once the butter is foaming, place the medallions in the pan and sear for 3 to 4 minutes per side for medium-rare.
  4. Remove the beef from the skillet and set aside on a warm plate to rest under foil.
  5. In the same skillet, add the remaining 20g of butter and the mushrooms; sauté until golden brown and the moisture has evaporated.
  6. Add the minced shallots and cook for 1 minute until translucent.
  7. Deglaze the pan with the Cognac, scraping the bottom with a wooden spoon to release the fond.
  8. Pour in the heavy cream and simmer over medium heat for 3 to 5 minutes until the sauce coats the back of a spoon.
  9. Return the medallions and any accumulated resting juices to the skillet to reheat for 1 minute.
  10. Taste and adjust seasoning of the sauce, garnish with chopped parsley, and serve immediately.