- 8 4 ounce beef tenderloin medallions
- 4 Tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine)
- ½ stick (¼ cup) unsalted butter
- ½ cup dry sherry
- ¼ cup fresh flat-leaf parsley
- 1 tsp garlic, finely chopped
- 2 tsp shallots, finely chopped
- ¼ cup heavy cream
Take one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black pepper.
Preheat a heavy bottom sauté pan or skillet on medium high heat. Add the oil and let heat up but not smoke heavily. Once the pan is ready, add the beef tenderloin medallions only four at a time searing on one side for about two minutes and then turning to sear the other side for another two minutes. Once turned add half of the butter and begin to spoon baste the tenderloins. After four to five minutes remove the tenderloins to rest on a napkin covered plate and cover with foil. Do the same for the next four medallions.
In that same pan with the oil and butter, add the shallots & garlic sauté until soft. Deglaze the pan with the mushroom sherry stock (be careful not to flambé). Reduce the alcohol by half and add the cream. Reduce the cream and add salt and pepper to taste.
Once the sauce is reduced, place the medallions on your plated with sides like roasted potatoes and cauliflower au gratin. Spoon the sauce over the medallions.