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Ingredients
  • 4 4-ounce beef tenderloin medallions pounded ¾" thick
  • 2 tablespoons neutral oil avocado, vegetable, etc.
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced
  • 1 medium shallot minced
  • 1 tablespoon tomato paste
  • ⅓ cup cognac or brandy
  • ½ cup low-sodium beef stock
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chives or scallions minced
  • 1 tablespoon flat-leaf parsley minced
  • salt and pepper to taste
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