Using Royalty Meat Company’s Beef Tenderloin Medallions
- 4 beef tenderloin medallions
- 1/2 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
- 2 teaspoons tomato paste
- 2 tablespoons butter
- 1/2 cup finely minced shallots
- 4 tablespoons cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper
- 2 tablespoons chives, finely chopped
- Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.
- Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
- Melt the butter in a skillet over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1-4 minutes depending on thickness (you may need to cook the meat in batches). Turn and sear on the other side. Use the finger test to check the doneness of the meat. When the steaks are done, move to a cutting board and tent with foil.
- While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
- Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.
- Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Stir in the cream and cook for 2 more minutes.
- If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground pepper and chives.
Recipe from simplyrecipes.com