Classic Beef Tournedos with Creamy Mushroom Sauce

Divide the beef into 12 uniform medallions. Gently pound if necessary for even thickness, then moisten your hands and shape each piece neatly. Lightly oil both sides and season generously with salt and black pepper.

Heat butter or olive oil in a heavy cast-iron skillet over medium-high heat. Sear the tournedos for 2–3 minutes per side, until well browned and cooked to your preferred doneness. Transfer to a warm plate and cover loosely.

Reduce the heat slightly and, in the same skillet, add the chopped shallots and minced garlic. Sauté briefly until soft and fragrant, without browning.

Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to develop a light golden color.

Pour in the dry white wine to deglaze the pan, scraping up any flavorful browned bits. Allow the wine to reduce by about half.

Stir in the heavy cream and fresh thyme leaves. Simmer gently until the sauce thickens to a smooth, velvety consistency. Season with salt and pepper to taste.

Arrange the tournedos on a serving platter and spoon the warm mushroom sauce generously over each piece. Serve immediately.