This dish is traditionally prepared with beef tenderloin. If you prefer, you could use another quality cut like New York Strip or Top Sirloin. This recipe is for one serving cooked medium rare to medium. If you want the steaks cooked more, wait to put in the other ingredients until your steak is almost the way you like it.
1 Tablespoon olive oil
2 beef tenderloin medalions, 3oz each
? teaspoon minced fresh garlic
? cup sliced fresh mushrooms
1 Tablespoon chopped shallots
2 fluid oz brandy
2 fluid oz chardonnay
* ? cup beef demi-glace, prepared
1/8 cup diced tomato
1 teaspoon chopped fresh tarragon
? Heat olive oil in a saut? pan.
? Saut? medallions over medium heat for 3-4 minutes (depending on thickness), turn over and add garlic, mushrooms, and shallots, saut? 2 minutes more.
? Turn heat to high, add brandy, and keep your face and anything else flammable away from the pan because brandy will flame up.
? Burn until fire goes out then turn heat to medium. Add chardonnay and reduce slightly.
? Add demi-glace, tomato, and tarragon, simmer until sauce is heated through.
? Serve sauce over medallions with accompaniments of your choice.