Smothered Beef Medallions

Makes 4
Prep 10 m
Cook 15 m



  1. 1 of 7 Heat oven to 200 degrees F.
  2. 2 of 7 Cut filet into 12 to 15 slices, each about 1/3 inch thick. Place medallions on work surface. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. 3 of 7 Heat 12-inch skillet (preferably not nonstick) over high heat. Add half the butter; heat. Add half the medallions; cook 45 seconds. Flip medallions over; cook 30 seconds. Transfer to platter; cover with foil and place in 200 degree F oven. Repeat with remaining butter and medallions and place in 200 degree F oven.
  4. 4 of 7 Reduce heat under skillet to medium. Remove skillet from heat; add cognac, mushrooms and onion. Return to medium heat; cook, stirring up any browned bits from bottom of skillet, about 4 minutes. Add sweet peppers; season with remaining 1/4 teaspoon salt and the 1/4 teaspoon pepper; cook, stirring occasionally, until peppers are crisp-tender, about 6 minutes.
  5. 5 of 7 In small measuring cup, whisk together broth, Worcestershire sauce and flour. Add to skillet. Increase heat to medium-high. Bring sauce to simmering; cook until slightly thickened, stirring occasionally, about 1 minute.
  6. 6 of 7 Stir in cream and any drippings from beef platter. Return beef to skillet to coat with sauce.
  7. 7 of 7 Divide beef evenly among plates. Top with sauce. Makes 4 servings.
Nutrition Information for Smothered Beef Medallions
Servings Per Recipe: 4
Per Serving: 1 g fiber, 607 mg sodium, 442 kcal cal., 39 g pro., 9 g carb., 27 g Fat, total, 149 mg chol., 14 g sat. fat