Beef Tenderloin Medallions with Mushroom Sauce

Ingredients

• 4 beef tenderloin medallions (about 6 oz each)
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup cashew cream
• salt and pepper to taste

Method

1. 1

   Season medallions generously with salt and pepper.

2. 2

   Heat olive oil in a skillet over high heat and sear medallions 3-4 minutes per side for medium-rare.

3. 3

   Remove the medallions and tent loosely with foil to rest — resting them covered like this while the sauce comes together keeps the residual heat working without letting them dry out or turn grey.

4. 4

   In the same skillet, cook mushrooms and garlic 5 minutes until browned.

5. 5

   Add beef broth, simmer 2-3 minutes, stir in cashew cream, and spoon the sauce over the rested medallions before serving.