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This is a great recipe for having friends over or making a special meal. It is easy, elegant, and everyone loves it. I always serve it with some type of potato. I would suggest my over roasted potatoes or Pommes Anna.



  • 1 Tablespoon unsalted butter

  • 1 Tablespoon extra-virgin olive oil

  • Four 4-5 oz beef tenderloin medallions

  • LSR, Lisa’s Steak Rub

  • 2 shallots, minced (2 small or one large)

  • 2 cloves garlic crushed

  • 8 oz cremini mushrooms, wiped clean and sliced

  • ¼ cup of brandy

  • 2 teaspoons of Dijon Mustard

  • ¼ cup of heavy cream (may need more depending on the sauce)

  • 1 16 oz container of unsalted beef stock (we will need to reduce this by more than half)

  • 2 teaspoons Worcestershire sauce

  • Chopped parsley to finish (Optional)

  • Few dashes of Tabasco (Optional as well)

TOOLS NEEDED: Heavy bottom pan, either stainless steel or cast iron. Cutting board, sharp knife, wooden spoon, garlic press, rolling pin

STEP 1: Pour beef stock into a saucepan on high heat so that it can reduce. Traditionally this is made with demiglace, but that is a much more time-consuming recipe and we will make a reduction that will still be wonderful!

STEP 2: Prep rest of ingredients. Finely dice shallots, clean and slice mushrooms. Peel and crush garlic. Wash and chop parsley. Measure heavy cream and brandy. Have Dijon mustard and tabasco ready. Have a teaspoon measuring spoon ready.

STEP 3: Prep tenderloins. Place on cutting board, place plastic wrap on them and using rolling pin roll them until they are about an ½ inch thick. The goal is for them to be thinner and all about the same. Salt and pepper both sides.

STEP 4: Once your stock is reduced to about half, place your pan on high heat and allow it to become hot. Add butter and olive oil. Place tenderloins into hot pan and sear first side for approximately one minute, turn and sear another 45 seconds. Time depends on doneness preference. This will be a good medium rare. Remove from pan and place on a plate to rest.

STEP 5: Add shallot and garlic to pan and sauté until they become fragrant. Add mushrooms and sauté until they are tender and have developed some color. This will an additional 2-3 minutes. Turn the heat off and then add the brandy. You can use a lighter to light the brandy and burn off the alcohol – this is optional and based upon your comfort. Turn the heat back on and allow the brandy to reduce slightly either way.

STEP 6: Add the mustard and the heavy cream. Stir to incorporate for one minute. Then add ¼ cup of the reduced stock and the Worcestershire sauce and a few dashes of Tabasco if you prefer. Stir to allow everything to incorporate and then add the steaks back to the pan along with any accumulated juices. Taste the dish for seasoning and adjust as needed. Sprinkle parsley over the dish and then serve.

Click here to download and print the recipe.

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