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Ingredients: 6-2 ounce medallions of filet of beef 2 1/2 tbs butter 1 tbs chopped shallots and chopped parsley all-purpose flour 1/4 cup beef or veal stock 1/4 cup Brandy 1/4 cup of any sliced mushroom (optional)
Preparation: Dredge medallions in flour and saute' in 1 1/2 tbs butter. Add mushrooms and shallots about 1 minute later. (You will flip beef 4 times). As caramelizing occurs, add beef stock to the pan and reduce by 1/2. Add parsley and brandy, reduce by 1/3. Melt remaining butter in sauce and salt and pepper to taste.