beef medallions with cognac sauce

I finally got a chance to cook tonight and post my first recipe success story! Following a trip to England, where the steak is not exactly must-have material, I was really craving some red meat. The recipe I chose was Beef Medallions with Cognac Sauce, and paired it with a mixed green and herb salad with Dijon-Red Wine Vinaigrette and some simple sauteed mushrooms. The result was nothing short of fantastic. The cognac sauce had an amazing flavor and slightly creamy texture that was perfect with both the steak and mushrooms.  The homemade dressing was light, tangy and fresh. With so few ingredients (most of which I already had on hand) it was easy enough for a weeknight, but impressive enough for a special occasion.

Beef Medallions with Cognac Sauce

Mixed Green Salad with Dijon-Red Wine Vinaigrette 

(makes dressing for 4 side salads)

• 1 T. red wine vinegar
• 3/4 t. Dijon mustard
• 1/4 t. minced garlic
• 3 T. extra virgin olive oil
• Kosher salt and freshly ground black pepper 
• Mixed greens 
• Small handful of fresh herbs, such as basil used here
• Shaved Parmesan cheese

Whisk together the first four ingredients, add salt and pepper to taste. Can be made ahead of time and chilled.
Assemble salad using pre-packaged mixed greens topped with shredded herbs, shaved Parmesan, and vinaigrette.

Sauteed Mushrooms

Heat a drizzle of olive oil in a skillet over medium heat. Add desired amount of sliced white button or cremini mushrooms and chopped shallots in an even layer across the pan. Sprinkle with dried basil, salt and pepper to taste. Saute until mushrooms are lightly browned, flipping once during cooking.