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Medallions of Beef Tenderloin with Mushrooms and Bleu Cheese

Ingredients: 16 oz. Beef tenderloin, sliced 1 inch thick
4 T. Black Peppercorns
2 oz. Clarified Butter or Vegetable Oil (for sautéing)
1 small Shallot, minced
8 oz. Mushrooms, fresh, sliced
4 oz. Brandy or Cognac
4 oz. Heavy cream
Fresh Parsley, chopped
4 oz. Bleu Cheese, crumbled
Salt and Pepper to taste
Preparation: Slice tenderloin and set aside. Place peppercorns between sheets of wax paper and crack with bottom of sauté pan or with rolling pin. Heat sauté pan and add butter or oil (don't be afraid to get the pan HOT). Dredge tenderloin slices in cracked pepper and sauté quickly in pan being careful to sauté no more medallions than the pan can take (medallions should not touch each other in the pan). Once the medallions have been seared, about two minutes on each side, remove them to a baking dish or pie pan. In the hot sauté pan, sauté the shallot and mushrooms until the mushrooms give up their liquid. Season with salt and pepper. Deglaze the pan with the cognac and ignite the alcohol. Add the cream and reduce slightly. Adjust seasonings and add a good dose of parsley. Finish the beef medallions to desired temperature (I like mine medium-rare) in a 400-degree oven and plate.
Serving: Top with cream sauce and crumbled bleu cheese.
Serves 2