Mignon Fillet with Mushrooms

1

Tie the medallions with twine to maintain their shape, season with salt, pepper, and olive oil. Reserve

2

Remove the mushroom stems, seeds, and slice them into thick pieces

Soak in lemon juice

Set aside

3

Melt half of the butter in a skillet over high heat

Fry the mushrooms for three minutes or until they're lightly browned

Add brandy and let it catch fire

When the flames die down, add paprika and stir

Cook for another eight minutes or until the mushrooms are well toasted

Remove from heat and transfer to a bowl. Reserve

4

In the same skillet, fry the medallions for four minutes per side or until they're browned and cooked through

Remove twine and reserve

5

Add wine to the skillet and let it simmer for three minutes, scraping the bottom with a spoon

Add vegetable broth and let it simmer for another five minutes

Add the remaining butter and stir until melted

Combine mushrooms, medallions, and sauce, heating gently.