Serves 2

Method:
In large sauté pan on medium high heat add oil and tenderloin medallions. Sear both sides until browned. Add mushrooms. Sauté for 2 minutes then add shallots and brandy. Flame the alcohol and add stock. Simmer for 3 minutes. Add Dijon mustard and simmer 1 minute. Whisk in butter and serve.

Ingredients
12 oz. Beef Tenderloin, cut into 3 oz. medallions
8 oz. Mushrooms, sliced
1 Shallot, minced (note: Red Onion can be used)
4 oz. Veal Stock or Beef Stock, lightly thickened
2 Tbsp. Dijon Mustard
2 oz. Brandy
1 Tbsp. Butter
1 Tbsp. Oil
Salt & Pepper to taste

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