Beef Medallions W Saucy Shiitake Mushrooms Food

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

BEEF MEDALLIONS WITH SAUCY SHIITAKES

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
• Season the beef with salt and pepper.
• Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
• Remove beef from pan and set on plates or a platter in a warm spot.
• Add the remaining 1 1/2 teaspoons oil to the skillet.
• Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
• Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
• Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
• Add the chicken broth, and cook until saucy, about 2 minutes more.
• Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.

BEEF MEDALLIONS W/ SAUCY SHIITAKE MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat.
• Season the beef with salt and pepper.
• Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness.
• Remove beef from pan and keep warm.
• Add the remaining 1 1/2 teaspoons oil to the skillet.
• Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes.
• Add the shallots, garlic, and salt and cook until translucent, about 2 minutes.
• Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan.
• Return to the heat and cook until the liquid is reduced, about 1 minute.
• (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.).
• Add the chicken broth, and cook until saucy, about 2 minutes more.
• Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.

BEEF MEDALLIONS WITH SAUCY SHIITAKES

Steps:

• Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat. Season the beef with salt and pepper. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. Remove beef from pan and set on plates or a platter in a warm spot.
• Add the remaining 1 1/2 teaspoons oil to the skillet. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.) Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon mushrooms and sauce over the medallions and serve.

BEEF MEDALLIONS WITH WILD MUSHROOMS CREAM SAUCE

Steps:

• Preheat oven to 350°F.
• Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth.
• In large saucepan, on medium-high heat, add 1 tsp of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes.
• Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.
• Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side and place in the oven.
• Cook about 7-19 minutes or until an instant-read thermometer reaches 160F for medium. Remove beef from oven and set aside to rest,
• Divide steaks among 8 plates, drizzle 2 tablespoons mushroom sauce overtop (save any leftovers for another use) and serve.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.