Source:Johnny's Italian Steakhouse
4 ounces, 2 ea. Beef Tenderlion Medallions
6 ounces Roasted Garlic Mashed Potatoes
3 pieces Grilled Asparagus
3 fluid ounces Shitake Mushroom Sauce
Shitake Sauce Ingredients:
1 tsp Garlic, chopped
1 Tbsp Red Onion, sm dice
1 ounce Shitake Mushrooms
1 Tbsp Dijon Mustard
1 wedge Lemon Juice
1 fluid ounces Brandy
3 dash Worcestershire sauce
4 fluid ounce cream reduction
Clean shitake mushrooms well before using - trim steams and tear larger caps into smaller pieces if neccessary.
Sear medallions as per Deurgo. Remove
Saute onions, garlic and mushrooms - be careful not to burn garlic.
Deglaze with brandy and lemon.
Add cream and worcestershire sauce