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cheesecake factory steak medallions

Cheesecake Factory Steak Medallions Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 filet mignon medallions (about 5 oz/140 g each, 1.5 inches thick)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, sliced
  • 1/4 cup shallot, minced
  • 2 cloves garlic, minced
  • 1/3 cup brandy or cognac
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tbsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Season the steaks with salt and pepper, then sear in olive oil and butter for 3 to 4 minutes per side until they reach 130°F (54°C) internally, and set aside to rest.
  2. Sauté the mushrooms in butter for about 5 minutes until browned, then add the shallot and garlic and cook 1 minute more.
  3. Deglaze the pan with the brandy, scraping up the browned bits, and simmer 1 to 2 minutes until reduced by half.
  4. Stir in the beef broth, dijon mustard, and Worcestershire sauce, simmer 4 to 5 minutes, then add the cream and remaining butter and simmer 2 to 3 minutes until thickened.
  5. Spoon the sauce over the steaks, top with parsley, and serve immediately.

Notes

If your steaks are thinner or thicker than 1.5 inches, adjust the sear time and lean on the thermometer rather than the clock. This sauce also freezes well on its own for up to a month if you want to make a double batch ahead.