Yield: 8 servings 8 4 oz. beef filet medallions cracked black pepper, to taste kosher salt, to taste 1 tsp. finely chopped rosemary 6 oz. extra virgin olive oil1/2 cup flour 4 Tbsps. minced shallots 2 Tbsps. minced garlic 1 cup shitake mushrooms, sliced 1 cup oyster mushrooms, sliced 1 cup porcini mushrooms, sliced3/4 cup Madeira wine3/4 cup crumbled goat cheese, divided rosemary leaves, for garnish Season filets with salt, pepper, chopped rosemary, and 2 oz. olive oil. Dredge filets in ...
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