A la minute. A French cooking term used to describe a meal that is cooked of the moment. Meaning every thing is fresh and the dish should come together easily, in other words, if you have done your prep you can bring this dish together in less then 3o minutes.
This dish is a great date night, put the kids to bed early and have some alone time with your spouse kind of meal because it is really easy to cook for two. It is also easy to make for a larger crowd buy you have to do a few things differently.
So this is about prep. My prep starts with a whole beef tenderloin. I cleaned them for years while working in restaurants and always buy them whole. If you aren’t comfy doing this then by a couple of filets and simply cut then in half or into thirds depending on their size.
I have backed away from the buffet and have cut down on my portion sizes so I like the total portion size to be 5 to 6 ounces of beef and I call it a day. If you are a hungry man kind of eater then up it to 8 ounces. Regardless of the amount per portion you want the medallions to be no thicker then an inch and no thinner then a 3/4 inch. I am being specific here because you want to be able to cook them quick but you also want to be able to cook them to your desired temperature, rare, medium rare and so forth. Which also means you want all the pieces to be the same thickness so they finish cooking at the same time. It is not as complicated as it sounds and once you get into the thick of it you will easily see what I am rambling on about.
A beurre manie is nothing more then equal parts cold unsalted butter mixed with equal parts flour. It thickens without clumping, it is a short cut for a roux, but you have to be careful to simmer your sauce long enough to keep it from tasting floury. You see in a roux you have already cooked out the flour flavor.
6 two ounce beef medallions
1 1/2 cups of mixed mushrooms of your choice
2 teaspoons garlic, minced
1/3 cup madeira
1/2 cup broth of your choice
2 teaspoons beurre manie
1 tablespoon flat leaf parsley, minced
salt and pepper
1. Season the medallions with salt and pepper.
2. Heat a large skillet over medium high heat until really hot but not smoking. Add enough canola oil just to coat the bottom of the pan. Add the medallions to the pan and very quickly sear them till golden brown and delicious.
3. Remove the medallions from the pan at least one temperature below where you want them, so if you want them cooked medium remove them from the pan at medium rare.
4. Add the butter and while it jumps and sputters add the mushrooms. Season them with salt and pepper. Cook the mushrooms until they are brown and a little crunchy. then add the garlic and cook until fragrant.
5. Carefully add the madeira from a measuring cup not from the bottle. Madeira can easily ignite so be careful and this is the reason not to pour from the bottle because if it ignites the stream of madeira acts as a fuse and then you will have an exploding or at least burning bottle of madeira.
6. Once the madeira has reduced by half add the broth and let it start to reduce. Taste and season the sauce with salt and pepper. Add the parsley and stir to combine
7. Add one teaspoon of the beurre manie to the mushroom sauce and let it dissolve. Let sauce come to a gentle boil and thicken the sauce. If it is thick enough add the parsley and the medallions and warm everything to your liking then serve. If the sauce is not thick enough add the rest of the beurre manie, let it dissolve and the sauce come to a boil again. Now proceed with warming everything. Plate on hot plates and serve.