Recipe - Beef Medallions With Sour Cream Sauce

2 pound Filet of beef
3 tablespoon Butter
One fourth pound Mushrooms, thin cut or sliced up
1 tablespoon Shallots, minced
2 tablespoon Red wine vinegar
2 tablespoon Capers
1 cup Sour cream
1 tablespoon Dill chopped fresh

1. Trim all fat from beef. Cut the fillets into 12 crosswise pieces of
equal size, about 1/2in. thick. 2. Melt 2 tbsp of butter in a skillet
large enough to hold the pieces comfortably without crowding. Add the
pieces of filet and cook over moderately high heat about 3540 sec. The
pieces should be nicely browned on one side. Turn the pieces and cook about
3045 sec. on the other side. 3. Immediately transfer the pieces to a warm
serving platter. Add the mushrooms to the skillet and stir. Add the
shallots and cook about 15 sec. Stir in the vinegar and capers. 4. Add the
sour cream and stir well. Let the sauce come to a simmer. Add any juices
that have accumulated around the steak on the serving platter. Remove the
skillet from the heat and swril in the remaining butter. 5. Pour the sauce
over and around the steak and sprinkle the dill on top.

This dish: Medallions de boeuf a la scandinave

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini