BEEF: Medallion of beef filet

MEDALLION OF BEEF FILET:

1½ lbs. trimmed beef tenderloin                                 

2 tbsp. oil

2 tbsp. butter                                                               

1 cup thick beef stock

¾ cup red Bordeaux wine                                           

½ lb. mushrooms, sliced

¼ cup cognac or brandy                                             

salt and pepper

Trim and cut tenderloin into 8 x 3oz. medallions.  Heat a heavy skillet with oil and butter over high heat until very hot. Add beef medallions and cook 1 to 2 minutes per side, depending on desired doneness, turning once. Season with salt and pepper to taste after beef has been browned on one side.  Remove from pan. Arrange 2 medallions on each heated serving plate and keep warm.

Pour off fat from pan and return it to high heat. Deglaze pan with the red wine, stirring to scrape up brown bits from bottom and sides of pan and boil to reduce slightly. Then add beef stock, continue to reduce sauce until thick. Add mushrooms and cook for 1 minute. Add salt and pepper to taste

Warm brandy and add to hot pan. Remove pan from heat, immediately ignite flame carefully with a long match (or a torch) and let it flame until brandy is burned off.

Pour sauce over medallions and serve right away.