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Ingredients
  • 1 tablespoon unsalted butter
  • ½ tablespoon extra-virgin olive oil
  • 4 (3-ounce) beef tenderloin medallions, pounded ¾-inch thick
  • Kosher salt
  • Freshly ground black pepper
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • ¼ pound button mushrooms, sliced ¼-inch thick
  • ¼ cup Cognac or other brandy
  • 2 teaspoons Dijon mustard
  • ¼ cup heavy cream
  • ¼ cup veal demiglace (see Note)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely chopped scallions
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • Hot sauce, such as Tabasco
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