Steak Zenaida in mushroom cream sauce

Prep Time: 10mins

Cook time: 8mins

Total Time: 18mins

Ingredients:

4 (3 ounces each) center cut beef tenderloins, medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled.

1/2 block butter

1 teaspoon worceteshire sauce

2 tablespoons shallots, finely chopped

2 cloves garlic, minced

1/4cup mushrooms, sliced

1 teaspoon  dijon mustard

1/2 teaspoon thyme leaves, fresh if possible

2 ounces heavy cream

1 ounce brandy, for flambe

1 tablespoon parsley, chopped

1 rablespoon chives, chopped

2 tablespoons olive oil, extra virgin

salt and pepper to taste

Procedures:

In a small 8- to 10-inch saute pan, heat 1 tablespoon olive oil over medium heat for 1 minute. Add the tenderloin steaks, add 1Tbsp butter, sprinkle with a little salt and pepper, increase heat to medium-high and seared exactly 2 minutes on each side. Remove them to a plate and let it cool.

Preheat a same saute pan over medium heat for 1 minute. Add  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 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 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, accompanied with sauteed vegetables or sauteed par boiled potatoes.

*I am not the owner of this photo, this serves as an example.


Yield: 2 servimgs

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. 

Prepared by: NJTM