| Ingredients: |
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1 |
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pound beef shoulder petite tender medallions, cut 3/4 inch thick |
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2-3 |
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teaspoons lemon pepper |
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2 |
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teaspoons olive oil |
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chopped fresh parsley |
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8 |
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ounces small mushrooms, cut into 1/4 inch thick slices |
| 2 |
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tablespoons finely chopped shallots or onion |
| 2 |
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tablespoons brandy |
| 1/2 |
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cup whipping cream |
| 2 |
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teaspoons Worcestershire sauce |
| 1 |
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tablespoon olive oil |
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Instructions: |
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1. |
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Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels. |
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2. |
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Press lemon pepper evenly with beef medallions. heat 1 teaspoon oil n same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 5-7 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef. |
| 3. |
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Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley as desired. |
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Makes 4 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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