Recipe information
Yield
serves 10 to 12
Ingredients
1
1
8
1
Shallot-Brandy Sauce
3
2
1
1
3
4
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 425°F. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
Step 2
Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125°F for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.
Shallot-Brandy Sauce
Step 3
Heat butter and oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream, and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.
