Step 1

Season the beef tenderloin medallions with the salt and pepper.

Step 2

Let the salt and pepper absorb into the meat at room temperature.

Step 3

In a large skillet, melt the butter in the olive oil on high heat.

Step 4

Cook the tenderloins over high heat until lightly browned at the bottom, about 1 minute.

Step 5

Turn the medallions over and cook them for an additional 45 seconds.

Step 6

Transfer the medallions to a plate and tent them using aluminum foil.

Step 7

Reduce the heat to medium.

Step 8

Add the garlic and shallot to the skillet. Cook until fragrant, stirring, about 20 seconds.

Step 9

Add in the mushrooms.

Step 10

Season with the salt and pepper, cooking until softened, about 2 minutes.

Step 11

Remove the skillet from the heat.

Step 12

Add in the brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.

Step 13

Return the skillet to the heat

Step 14

Add in the cream and mustard, stirring for 1 minute over medium heat.

Step 15

Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions.

Step 16

Season with the hot sauce, salt, and pepper, to taste.

Step 17

Add in the medallions and any juices to the saucepan, turning it over to fully coat.

Step 18

Allow the medallions to simmer for 1 minute or until heated through. Using a meat thermometer, the steaks should read 145 degrees F in their thickest points.

Step 19

Move the meat to plates, then spoon the sauce over the top.

Step 20

Serve with the wilted greens.