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

Directions:
  1. 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.
  2. Add shallots and reconstituted porcini mushrooms to skillet, scraping up any browned bits.
  3. Add brown sugar, beef broth and cognac and cook 1 minute.
  4. Add cream and cook 3 minutes or until reduced. Slice steaks; fan slices on plates.
  5. Top with sauce and garnish with chives.
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More recipes from Jamie Gwen
» Sirloin Steaks in Cognac-Peppercorn Sauce
» Prosciutto Wrapped Halibut with White Beans
» See all of Jamie Gwenls recipes

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Here's what you need
Command Performance 6 to 8 Quart Pasta Insert Command Performance 6 to 8 Quart Pasta Insert

Price: $12.90
Command Performance 6 to 8 Quart Pasta Insert Command Performance 6 to 8 Quart Pasta Insert

Price: $12.90
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