Medallones de Filete en Salsa Cremosa de Champiñones al Cognac

This recipe for Beef Medallions in Creamy Mushroom Cognac Sauce combines beef medallions with a creamy mushroom and cognac sauce. It is a rich option to prepare at home and share at a special meal without overcomplicating things.

Ingredients

For the medallions

• 4 beef fillet medallions, 200 g each, approximately 4 cm thick
• 2 cucharaditas de sal de grano
• 1 teaspoon freshly ground black pepper
• 2 tablespoons of avocado oil
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 2 cloves of garlic, lightly crushed

For the sauce

• 300 g cremini mushrooms, sliced
• 2 shallots, finely chopped
• 2 tablespoons of butter
• ¼ cup of cognac (or brandy)
• ¾ cup of beef broth
• ¾ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon of Worcestershire sauce
• 2 tablespoons of chopped Italian parsley
• Salt and pepper to taste

Step-by-step preparation

Step 1: Prepare the meat

1. Remove the medallions from the refrigerator 30 minutes before cooking them.
2. Pat them perfectly dry with paper towels and season them with salt and pepper on both sides.

Step 2: Sear

1. Heat a cast-iron skillet over high heat.
2. Agrega el aceite.
3. When it is very hot, place the medallions.
4. Do not move them for 3 minutes.
5. Flip and add the butter, garlic, and thyme.
6. With a spoon, constantly baste the meat with the frothy butter for another 3 minutes for a medium doneness.
7. Remove the medallions and let them rest for 8 minutes.

Step 3: Prepare the sauce

1. In the same skillet, add the two tablespoons of butter.
2. Add the shallots and cook until they are translucent.
3. Add the mushrooms and cook until they lose their moisture and begin to brown.
4. Pour in the cognac and let it reduce almost completely.
5. Add the beef broth and cook for 3 minutes.
6. Add the cream, Dijon mustard, and Worcestershire sauce.
7. Cook over medium heat until a slightly thick sauce is obtained.
8. Stir in the parsley.
9. Rectifica la sazón.

Step 4: Presentation

1. Place one medallion on each plate.
2. Partially baste with the mushroom sauce.
3. Decorate with a sprig of fresh thyme and a little freshly ground pepper.

¿Te animas a prepararla?

This recipe for Beef Medallions in Creamy Mushroom Cognac Sauce is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or what you would serve it with.