Medallions of Beef with Mushrooms and Brandy Sauce
6 1 inch pieces of beef filet
2 T. oil or clarified butter
1/2 lb. sliced mushrooms
2 t. chopped shallots
1 oz. brandy
1 pt. heavy cream
1/2 C. beef broth
Saute very quickly in oil, over high heat the filet pieces until brown on the outside and very rare on the inside. Set aside.
Add shallots and chopped mushrooms to pan and quickly saute about 3 – 4 minutes. Set aside.
REMOVE pan from heat and add brandy. (if you add liquor to a pan while on the heat it can blaze back and burn you) Place back on heat and swirl pan to deglaze. Alcohol will blaze for a minute and then go out. Add beef broth and cream to pan, reduce to half. Add beef and mushrooms back to pan and reheat. Add salt and pepper to taste. Serve immediately.