Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
3
Low
Nutrition per serving
Calories733.1 kcal (37%)
Total Fat52.3 g (75%)
Carbs8.9 g (3%)
Sugars2.8 g (3%)
Protein38.9 g (78%)
Sodium995.7 mg (50%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tablespoonunsalted butter
½ tablespoonextra-virgin olive oil
4 x 3 ouncebeef tenderloin medallions
pounded 3/4 inch thick
kosher salt
freshly ground pepper
kosher salt
freshly ground pepper
1shallot
small, minced
1garlic clove
minced
0.25 poundbutton mushrooms
sliced 1/4 inch thick
¼ cupcognac
or other brandy
2 teaspoonsdijon mustard
¼ cupheavy cream
¼ cupveal demiglace
2 teaspoonsworcestershire sauce
1 tablespoonscallions
finely chopped
1 teaspoonflat-leaf parsley
finely chopped
hot sauce
such as tabasco
Instructions
Step 1
In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
Step 2
Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
Step 3
Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
Step 4
Veal demiglace is available at specialty food stores and butcher shops.
Notes
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Delicious
Easy
Fresh
Go-to
Kid-friendly
