Recipe - Beef Medallions With Burgundy Mushroom Sauce (Chef Tony)
Categories: Shelf Life, Shelf2, Beef Medallions With Burgundy Mushroom Sauce (Chef Tony)
6 ounce Filet mignon; (split)
Flour
Seasoning salt
2 tablespoon Oil
2 lg Mushrooms
4 ounce Burgundy wine
Split filet, gently tenderize. Lightly coat with flour and seasoning.
Heat oil in skillet; add filet medallions and mushrooms. Cook to
desired doneness. Add burgundy and reduce to smooth consistancy.
Remove from heat and top with sauce. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Beef Medallions With Burgundy Mushroom Sauce (Chef Tony) recipe makes 4 Servings
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