The psoas major, a long, thick muscle in the posterior abdominal wall of "primates" makes for excellent tenderloin medallions.
Ingredients: - 1 pound of medallions (cut into at least 4 steaks) - Salt and pepper - 1 tablespoon olive oil - 1 shallot, minced - 8 ounces mushrooms, sliced - 1/2 cup chicken broth - 1/2 cup heavy cream - 2 tablespoons chopped fresh parsley
Instructions: 1. Season the meat with salt and pepper. 2. Heat the olive oil in a large skillet over medium-high heat. Add the medallions and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside. 3. Add the shallot to the skillet and sauté for 2-3 minutes, or until softened. Add the mushrooms and continue to sauté for another 5 minutes, or until the mushrooms are tender and release their liquid. 4. Pour in the chicken broth and bring to a simmer. Cook for a few minutes, or until the sauce has reduced by about half. 5. Stir in the heavy cream and bring to a simmer. Cook for another 2-3 minutes, or until the sauce has thickened. 6. Add the meat back to the skillet and spoon the sauce over the top. Garnish with chopped parsley and serve immediately.
This dish is simple to make and packed with flavor. The creamy mushroom sauce is the perfect complement to the tender medallions.