A delightful dish featuring tender beef medallions paired with a rich mushroom Madeira sauce, perfect for special occasions.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Using a combination of butter and oil prevents the butter from burning while adding flavor.
Add the mushrooms to the skillet and sauté until they release their moisture and become golden brown.
Avoid overcrowding the skillet to ensure the mushrooms brown evenly.
Stir in the shallots and half of the minced garlic, cooking until fragrant.
Adding garlic later prevents it from burning and becoming bitter.
Season the beef medallions with salt and pepper, then sear them in the skillet until browned on both sides.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Remove the beef from the skillet and set aside.
Letting the beef rest allows the juices to redistribute, keeping it tender.
Deglaze the skillet with Madeira wine, scraping up any browned bits.
The browned bits add depth of flavor to the sauce.
Add the beef broth and reduce the mixture until slightly thickened.
Reducing the broth concentrates its flavor, enhancing the sauce.
Stir in the heavy cream and simmer until the sauce is creamy.
Simmer gently to prevent the cream from curdling.
Return the beef to the skillet and heat through.
Coating the beef in the sauce ensures every bite is flavorful.
Serve the beef medallions topped with the mushroom Madeira sauce.
Garnish with fresh thyme for an elegant presentation.
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