Chef Emeril Lagasse's retro recipe features pounded beef tenderloin medallions served with sautéed mushrooms in a buttery flambéed Cognac sauce. Get the Recipe. Save. 02 of 15.

Beef Tenderloin: Mildly beefy, rich, and extremely tender; the luxurious centerpiece of the dish. ... Slice and Serve: Remove the twine, slice into thick medallions, and serve immediately.

From centerpiece roasts to steak tartare and sandwiches, here's how to showcase that tender cut of meat. We love dishes like this: Steak Diane is elegant, full-flavored, and table-ready in less ...

In the mood for a smaller, super tender cut of steak? Consider buying steak medallions. Here's an expert's advice on what to look for when shopping for some.

Ingredients:4 – 1/2 inch beef tenderloin medallions2 tsp Cajun spice1 cup strawberry mango salsa or pineapple salsa1 sprig rosemary1/2 cup brandyDirections:Place Cajun spice on a plate, dip on ...

Serve the medallions on a pool of the warm Madeira sauce. Makes 6 servings. Nutrition information per serving (tenderloin): 600 cal., 37 g pro., 8 g carbo., 46 g fat, 500 mg sodium, 135 mg chol ...

Start by browning the beef tenderloin in a pan, and add a spoonful of “knob” of butter to the pan with it. Add the sliced mushrooms to the butter to sear. Add the pan to the oven to keep warm.

FARGO, N.D. (Valley News Live) -INGREDIENTS: 12 slider buns, split and toasted. 12 each 2-ounce beef tenderloin medallions. salt and pepper ...

Enter the beef tenderloin with wild mushroom pan gravy recipe from Vanessa Seder’s new cookbook, ... “Make sure you don’t forget to let the medallions rest after removing them from the oven ...