Filet Medallions a la diane
yield: 4 Servings | Prep Time: 15 minutes | Cook time: 20 Minutes
- 4 – 3 oz. Filet Medallions
- Salt and pepper
- 2 Tbsp. avocado oil or other high heat oil
- 1 Tbsp. unsalted butter
- 4 Tbsp. minced shallots
- 2 cloves garlic, minced
- 4 oz. button mushrooms, sliced
- ¼ C. brandy or cognac
- ½ C. beef broth
- 1/3 C. heavy cream
- 1 tsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- Minced fresh parsley for garnish (optional)
- Salt and pepper to taste
- Bring filet medallions to room temperature and dry well with paper towel. Sprinkle with salt and pepper.
- Heat a heavy bottomed skillet on high heat for 2-3 minutes.
- Add the avocado oil and allow to heat for another 30 seconds – 1 minute.
- Place the medallions in the skillet and sear on one side for 2 minutes, then flip and sear on the other side.
- Reduce the heat to med/med-high and continue to cook, flipping every minute, to desired doneness. Turn the heat down if they are browning too quickly.
- Set aside on a platter and tent with foil.
- To the skillet, add the butter and shallots. Sauté shallots for 1-2 minutes.
- Add the garlic and mushrooms and cook, stirring occasionally, for another minute.
- Add the brandy or cognac and scrape the brown bits from the bottom of the skillet.
- Cook until the brandy evaporates.
- Add the broth and bring to a boil. Reduce heat and cook, stirring occasionally, until thickened.
- Add the heavy cream and cook an additional 1-2 minutes.
- Add the Dijon, Worcestershire, salt and pepper and any juices from the resting steaks.
- Cook for a minute then plate steaks and top with sauce. Garnish with parsley if desired.
Tip: Sauce can be made a couple of days in advance and reheated.