This recipe, truth be told, has been sitting in my recipe binder for a couple of years…maybe three. I was daunted by it for a few reasons:
1. I took the “Holland America Line Culinary Arts Center, Presented by Food and Wine Magazine” cooking class with Eddie on board a cruise to Alaska. And, if you’re like me, on day 5 out of 11 (Or was it 5 out of 8? Who can remember?) you are going a little stir crazy. I THINK I remember liking the dish.
2. The recipe isn’t online so, egads, if I made it I would have to type it out by my lonesome without the benevit of cut n’ paste.
3. The recipe was for ten, I could half it and still have leftovers, but…some of the measurements were listed in ounces and liters. I’ve never bought a kitchen scale (Yep, not a real dieter) so I knew I would have to THINK about it while DOING it.
So, I did what every red-blooded wife does, I called for help. “EDDIE, we are running late at Samantha’s third interview with Magic Mountain, and her show choir call time is less than two hours away, can you PLEASE get started on dinner?” And then, when I got home, and he was still watching hockey and sipping a single malt Scotch, he jumped up to
help me cook:
Ingredients: (No italics from me as this is all me…and Eddie…cooking for 5)
- 2 1/2 lbs. beef tenderloin medallions, 1/2 inch thick
- 1 cube beef bouillon, unless you can find demi-glaze, to make 1 cup.
- 1 oz. butter
- 1-2 tablespoons shallots, chopped fine
- 1/4-1/2 teaspoon garlic, minced
- 8 oz sliced mushroom caps
- 2 oz Dijon mustard
- 1/2 teaspoon thyme leaves, fresh, chopped
- 1 cup heavy cream
- 1 ounce brandy (we almost lit the house on fire – be mindful!)
- 1 ounce parsley, chopped
- 1/4 tsp Marjoram powder
- 1 tbs minced green peppercorns (we used our coffee grinder!)
- Salt, about 1/2 teaspoon or to taste (for steak rub)
- Ground black pepper, fresh ground, 1/8 teaspoon or to taste (for steak rub)
- Olive Oil
Heat oil in saute pan over medium heat, add shallots and garlic, saute until light golden brown. Add mushrooms , thyme and marjoram, saute until mushrooms are nearly cooked. Mix in mustard and peppercorns, cook 1-2 minutes, deglaze pan with brandy and reduce until all liquid almost gone. Add Demi glaze (or beef stock) and cream, simmer, reduce for 3-4 minutes, add butter, parsley.
In a thick bottom pan, heat 1 tablespoon butter over medium heat for 1 minute. Sear beef medallions to doneness. Remove oil from pan and deglace with Brandy, reduce. Place filet mignon medallions on plates and top with the sauce.
Note: You may want to bake the filet mignon steaks for a bit to make sure cooked through prior to serving.