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Ingredients
  • 2 (4 ounce) filet mignon medallions
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 shallots, finely diced
  • 1 clove garlic, chopped
  • ½ teaspoon thyme, chopped
  • 1 cup cremini mushrooms, sliced
  • ¼ cup brandy or cognac
  • 2 teaspoons Dijon mustard
  • ¼ cup heavy cream
  • ¼ cup veal or beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon parsley, chopped
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