Chef Emeril Lagasse's retro recipe features pounded beef tenderloin medallions served with sautéed mushrooms in a buttery flambéed Cognac sauce. Freezing the beef before cutting it chills the ...

Compared to the head, it's thinner and smaller, so it's used for making filet medallions (a smaller, but thicker version of a filet mignon.) A beef tenderloin can be sold in one of two ways ...

4 – 1/2 inch beef tenderloin medallions 2 tsp Cajun spice 1 cup strawberry mango salsa or pineapple salsa 1 sprig rosemary 1/2 cup brandy Place Cajun spice on a plate, dip on sides of beef ...

Beef Tenderloin is one of those holiday dinners ... Slice Just Before Serving: Slice the tenderloin into thick medallions only after the reverse-searing process to retain juices.

Brown medallions 3 minutes on one side ... Stir and season with salt and lemon juice; serve with beef tenderloin. Preheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan.

Heat 12″ sauté pan over medium heat. Meanwhile, season the beef medallions with salt and pepper. Add the clarified butter, followed by the steaks. Cook for 2 minutes. Flip and cook for an ...

Chef Emeril Lagasse's retro recipe features pounded beef tenderloin medallions served with sautéed mushrooms in a buttery flambéed Cognac sauce. Freezing the beef before cutting it chills the ...