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.

Remove the tenderloin from the oven and let it rest for 30 minutes to allow the juices to redistribute. Slice the beef into medallions, garnish with fresh parsley and thyme and serve. Grate the ...

Enter the beef tenderloin with wild mushroom pan gravy ... “Make sure you don’t forget to let the medallions rest after removing them from the oven…Letting the meat rest allows the juices ...

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 ...