Medallions of Beef with Mushrooms

Ingredients

• 1 cup asparagus tips (from 1 pound asparagus)
• 24 ounce beef tenderloin steaks 
• 2 tablespoons cognac 
• 1 teaspoon dijon mustard 
• 0.3 cup madeira wine 
• 0.8 pound mushrooms stemmed sliced
• 1.5 teaspoons olive oil 
• 4 servings salt and pepper freshly ground
• 2 large shallots minced
• 2.5 tablespoons butter unsalted

Equipment

• frying pan
• colander

Directions

1. In a large nonreactive skillet, bring 1 cup of water to a boil.
2. Add the asparagus tips and boil over high heat until just tender, about 3 minutes.
3. Drain in a colander and rinse under cold water to refresh.
4. Season the steaks with salt and pepper.
5. Heat the oil in the skillet over moderately high heat until almost smoking.
6. Add 1/2 tablespoon of the butter and when the foam subsides, add the steaks and cook, turning once, until well browned, about 6 minutes for medium-rare.
7. Remove the skillet from the heat and pour in the Cognac; stand back in case it ignites. Return the skillet to moderately high heat and turn the steaks to coat. Cook until the sauce is slightly reduced, about 2 minutes.
8. Transfer the steaks to a plate. Melt 1/2 tablespoon of the butter in the skillet.
9. Add the mushrooms and saut over moderately high heat, stirring occasionally, until browned and tender, about 6 minutes.
10. Add 1 tablespoon butter and the shallots and cook over moderate heat, stirring, until the shallots soften, about 4 minutes. Increase the heat to moderately high and add the asparagus tips.
11. Pour in the Madeira and boil until reduced by one-third, about 2 minutes. Season with salt and pepper. Stir in the mustard and the remaining 1/2 tablespoon butter.
12. Reduce the heat to moderate and add the steaks. Turn to coat with sauce and simmer to heat through, about 1 minute.
13. Transfer the steaks to plates, spoon sauce and vegetables on top and serve.
14. Serve With: Orzo or egg noodles.