cooking class
with Chef Jamie Gwen
Beef Medallions with Porcini-Cognac Sauce
Yield: 4 Servings
Ingredients:
1 tablespoon unsalted butter
1/4 cup chopped shallots
1/2 cup dried porcini mushrooms, reconstituted in hot water for 30 minutes
1/2 teaspoon brown sugar
1/4 cup canned beef broth
1/4 cup Cognac
1/4 cup whipping cream
4 4-5 ounce beef tenderloin steaks (each about 1 inch thick)
Chopped Chives, for garnish
1/4 cup chopped shallots
1/2 cup dried porcini mushrooms, reconstituted in hot water for 30 minutes
1/2 teaspoon brown sugar
1/4 cup canned beef broth
1/4 cup Cognac
1/4 cup whipping cream
4 4-5 ounce beef tenderloin steaks (each about 1 inch thick)
Chopped Chives, for garnish
Directions:
- Season steaks. Melt the butter in a 5-Ply Command Performance Gold skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates.
- Add shallots and reconstituted porcini mushrooms to skillet, scraping up any browned bits.
- Add brown sugar, beef broth and cognac and cook 1 minute.
- Add cream and cook 3 minutes or until reduced. Slice steaks; fan slices on plates.
- Top with sauce and garnish with chives.
More recipes from Jamie Gwen
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Command Performance 12qt Covered Stockpot
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Command Performance Set of 3 Chrome Burner Covers
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