2 (4 ounce) filet mignon medallions
salt and pepper to taste
1 tablespoon butter
2 shallots, finely diced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 cup cremini mushrooms, sliced
1/4 cup brandy or cognac
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal or beef stock
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped
🌯🌯 Season the beef with salt and pepper.
🌯🌯 Melt the butter in a pan over medium-high heat.
🌯🌯 Add the beef and sear for 1-2 minutes on each side and set aside.
🌯🌯 Add the shallots, garlic and thyme and saute for 20 seconds.
🌯🌯 Add the mushrooms and saute until tender, about 2 minutes.
🌯🌯 Add the brandy and carefully ignite.
🌯🌯 Add the mustard and cream and mix while cooking for a minute.
🌯🌯 Add the veal broth, deglaze the pan and simmer for another minute.
🌯🌯 Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.
🌯🌯 Divide the beef and sauce between two plates and enjoy.