Ingredients:

  • 14 oz beef tenderloin medallions (2 x 7 oz steaks)
  • 1 tbsp neutral oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup cremini mushrooms, sliced
  • 1 large shallot, minced
  • 2 cloves garlic, grated
  • 2 tbsp unsalted butter
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.25 cup Cognac
  • 0.5 cup heavy cream
  • 0.25 cup low-sodium beef bone broth
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place steaks between two sheets of plastic wrap. Use the flat side of a meat mallet to gently pound them until they are about 3/4 inch thick. Season both sides generously with salt and pepper.
  2. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Sear steaks for approximately 2-3 minutes per side until a deep mahogany crust forms. Remove steaks from pan and tent loosely with foil.
  3. In the same skillet, melt 2 tablespoons of butter. Add sliced mushrooms and shallots, sautéing for 5 minutes until mushrooms are browned and moisture has evaporated.
  4. Add grated garlic and cook for 1 minute. Deglaze the pan with Cognac, scraping the bottom to release the fond. Let the flames die down naturally.
  5. Stir in the Dijon mustard, Worcestershire sauce, and beef bone broth. Simmer for 1 minute.
  6. Whisk in the heavy cream and the remaining 1 tablespoon of butter. Simmer for 3 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Return the steaks and any accumulated juices to the pan. Turn to coat in the sauce and garnish with fresh chives before serving.