Serves: 4
Total Calories: 450
In a sauté pan, melt 2 tablespoons butter. Sauté shallots; then add garlic. After 2 minutes, add Worcestershire and wine. Simmer until sauce is reduced by one third. Add mushrooms.
In a separate pan, melt remaining butter and, when hot, sauté the beef to desired degree of doneness. Flame beef with cognac. Remove beef. Add flour to pan and stir. Mix beef drippings into sauce. Set medallions on a bed of rice and pour sauce over.
This Medallions of Beef and Sautéed Shiitake Mushrooms with Red Wine Sauce recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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