1. Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat. 2. Season the beef with salt and pepper. 3. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. 4. Remove beef from pan and set on plates or a platter in a warm spot. 5. Add the remaining 1 1/2 teaspoons oil to the skillet. 6. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. 7. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. 8. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan. 9. Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.). 10. Add the chicken broth, and cook until saucy, about 2 minutes more. 11. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper. 12. Spoon mushrooms and sauce over the medallions and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
