Adam Gubernath

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Chef Chuck - Beef Tenderloin Medallions

Beef Tenderloin Medallions with Wild Mushroom Sauce

6-2oz beef tenderloin medallions (butcher will cut for you)

½ cup heavy cream

1-8oz pack wild mushrooms (large chop)

1 shallot fine chop 

2oz white wine

1 tsp chopped garlic (available in produce aisle)

2oz olive oil

salt & pepper to taste

Generously season medallions with S & P.  Heat pan on med. high heat till hot. Add ½ oil and place medallions and sear for 2 minutes. Flip and repeat process on other side of medallion. Carefully take out of pan. Reserve on plate. Keep pan hot. Add remaining oil and add chopped shallot. Cook till translucent, add wild mushrooms and toss in pan and cook till tender. Add white wine, garlic, salt and pepper. Reduce in ½  on med heat.  Add heavy cream and reduce on med high heat stirring occasionally. When sauce is proper consistency top medallions with sauce.

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