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Tenderloin Medallions with Wild Mushroom and Dijon Demi Glace

Serves 2


  1. Preheat a large sauté pan over high heat.
  2. Remove lid and plastic from Demi Glace cup and place in microwave for 1 minute on high to thaw out the sauce.
  3. Season both sides of each tenderloin medallion with the Omaha Steaks All Natural Seasoning.
  4. Carefully place the clarified butter in the sauté pan and immediately add the 4 tenderloin medallions. Brown on first side for one minute.
  5. Flip over medallions and immediately add the chopped shallots and chopped garlic to an empty place in the pan.
  6. Cook garlic and shallots for about 15 seconds before adding the sliced wild mushrooms.
  7. Cook mushrooms for about 30 seconds. Add the Cabernet Sauvignon to deglaze the sauté pan.
  8. Remove just the tenderloins from the pan and place two on each plate.
  9. Add the Mushroom Demi Glaze and the Dijon Mustard to the garlic, mushroom and shallots mixture in the sauté pan and stir well. Heat until sauce comes to a boil.
  10. Pour sauce over Tenderloin Medallions and serve.

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