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- 2 (4 ounce) filet mignon medallions
- salt and pepper to taste
- 1 tablespoon butter
- 2 shallots, finely diced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1 cup cremini mushrooms, sliced
- 1/4 cup brandy or cognac
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup veal or beef stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon parsley, chopped
Directions:View on Closet Cooking
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