Beef Medallions With Sour Cream Sauce Recipe

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   1.

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   Trim all fat from beef.

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   Cut the fillets into 12 crosswise pcs of equal size, about 1/2-in.

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   thick.

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   2.

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   Heat 2 tbsp of butter in a skillet large sufficient to hold the pcs comfortably without crowding.

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   Add in the pcs of filet and cook over moderately high heat about 35-40 sec.

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   The pcs should be nicely browned on one side.

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   Turn the pcs and cook about 30-45 sec.

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    on the other side.

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    3.

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    Immediately transfer the pcs to a hot serving platter.

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    Add in the mushrooms to the skillet and stir.

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    Add in the shallots and cook about 15 sec.

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    Stir in the vinegar and capers.

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    4.

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    Add in the lowfat sour cream and stir well.

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    Let the sauce come to a simmer.

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    Add in any juices which have accumulated around the steak on the serving platter.

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    Remove the skillet from the heat and swril in the remaining butter.

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    5.

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    Pour the sauce over and around the steak and sprinkle the dill on top.

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    This dish: Medallions de boeuf a la scandinave

* Per serving · 4 servings · Values may vary.

No additional tips available.