Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
- 4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
- 1-1/2 ounces clarified butter
- 1 teaspoon Worcestershire sauce
- 2 tablespoons shallots, chopped fine
- 1/8 teaspoon garlic, minced
- 1/4 cup mushroom caps, sliced 1/8 inch thick
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoon dry mustard powder
- 1/2 teaspoon thyme leaves, fresh if possible
- 2 ounces heavy cream
- 1 ounce brandy
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- Salt, about 1/2 teaspoon or to taste
- Ground black pepper, fresh ground, 1/8 teaspoon or to taste
Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Place filet mignon medallions on plates and top with the sauce from the pan.
Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.
Yield: 2 servings
Source: Chef John J. Vyhnanek
Reprinted with permission.