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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Stir in the heavy cream and beef stock. Reduce heat to low and simmer for 5-7 minutes, or until the sauce thickens slightly.
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.
Plate the tournedos, generously spoon the mushroom sauce over each, and garnish with fresh chopped parsley.
Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3443 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
