Beef Medallions With Burgundy Mushroom Sauce (Chef Tony) Recipe

• 6 ounce Filet mignon, (split) Flour Seasoning salt
• 2 Tbsp. Oil
• 2 lrg Mushrooms
• 4 ounce Burgundy wine

1. Split filet, gently tenderize.
2. Lightly coat with flour and seasoning.
3. Heat oil in skillet; add in filet medallions and mushrooms.
4. Cook to desired doneness.
5. Add in burgundy and reduce to smooth consistancy.
6. Remove from heat and top with sauce.
7. Serve immediately.

filet mignon, oil, mushrooms, wine

Taken from cookeatshare.com/recipes/beef-medallions-with-burgundy-mushroom-sauce-chef-tony-82081 (may not work)