Tournedos Au Poivre Et Champignons Filet Au Poivre W Mushrooms
Indulge in the elegance of French cuisine with this Tournedos au Poivre et Champignons, a luxurious dish featuring tender beef tenderloin medallions encrusted with freshly cracked black pepper and paired with a velvety mushroom and cognac cream sauce. Perfect for a special occasion or a gourmet weeknight dinner, this recipe combines the savory richness of sautéed mushrooms, the aromatic depth of shallots and garlic, and the silky texture of a reduced cream sauce infused with brandy. With a quick 15-minute prep and just 30 minutes of cooking time, you’ll have a restaurant-worthy dish ready to impress. Serve these pepper-crusted filet medallions over creamy mashed potatoes or alongside tender steamed vegetables for a refined and satisfying meal that’s as beautiful as it is flavorful. Keywords: Tournedos au Poivre, beef tenderloin medallions, mushroom cream sauce, French cuisine, gourmet dinner.
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Ingredients
- 4 pieces (6 oz each) beef tenderloin medallions (tournedos)
- 1 teaspoon salt
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 1 cup cognac or brandy
- 1 cup heavy cream
- 0.5 cup beef stock
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Season each beef medallion on all sides with salt and freshly cracked black pepper, pressing the pepper gently into the meat to form a crust.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the beef medallions and sear for 3-4 minutes on each side, or until a golden brown crust forms. Remove the beef from the skillet and set aside, covering loosely with foil to keep warm.
Step 3
In the same skillet, reduce heat to medium and add unsalted butter. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and translucent.
Step 4
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Step 5
Carefully pour the cognac or brandy into the skillet to deglaze, scraping any browned bits from the bottom of the pan. Allow the alcohol to evaporate, cooking for approximately 2-3 minutes.
Step 6
Stir in the heavy cream and beef stock. Reduce heat to low and simmer for 5-7 minutes, or until the sauce thickens slightly.
Step 7
Return the beef medallions to the skillet, spooning the mushroom sauce over the top. Simmer for 2-3 minutes to warm the beef through and meld the flavors.
Step 8
Plate the tournedos, generously spoon the mushroom sauce over each, and garnish with fresh chopped parsley.
Step 9
Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables. Enjoy!
Nutrition Facts
| Serving size | (1594.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3601.6 |
| Total Fat 235.2g | 0% |
| Saturated Fat 107.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 846.3mg | 0% |
| Sodium 3315.1mg | 0% |
| Total Carbohydrate 16.4g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 5.0g | |
| Protein 187.0g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 141.3mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 3443.3mg | 0% |
Source of Calories