A classic restaurant dish usually prepared tableside and involving the flambéing of the sauce, which concentrates and caramelizes the juices. In general, the recipe uses a tender, boneless steak cut from the tenderloin (filet mignon), and involves the use of mushrooms, mustard and cognac You can find out more about Chef Vollmar by visiting his website: www.epicureanexchange.com
Ingredients
- 4 3-ounce filet mignon medallions butterflied
- Kosher salt
- freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 shallots finely chopped
- 3 clove garlic finely minced
- 10 shiitake mushrooms stems removed and caps thinly sliced
- 1/4 cup Cognac or brandy
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/2 cup beef demiglace
- 2 teaspoons Worcestershire sauce
- 1 Tabasco or other pepper sauce (or to taste)
- 2 scallions finely chopped
- 1 teaspoon parsley leaves finely chopped
Directions
- Season the beef medallions on both sides with kosher salt and freshly ground pepper.
- Melt the butter in a large skillet over medium-high heat. Add the medallions and cook for 1 minute on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and sauté for 30 seconds. Add the sliced mushrooms and sauté until soft, about 2 minutes. Transfer the medallions to a plate and cover to keep warm.
- Tilt the pan toward you and add the brandy. Tip the pan away from yourself and ignite the brandy with the stove flame or a match. When the flame has burned out, add the mustard and cream, mix thoroughly and cook for 1 minute. Add the demiglace and simmer for 1 minute. Add the Worcestershire sauce and Tabasco and stir to combine.
- Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce. Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 plates.
- Serve immediately.
