Beef Strindberg - cooking recipe

Ingredients

12 1/2-inch thick skinned beef tenderloin medallions from the center cut
salt
crushed white peppercorns
1 c. finely chopped parsley
4 Tbsp. Coleman's English mustard, worked into a paste with dark beer
1 c. sliced mushrooms
1 c. Chardonnay
1 c. heavy whipping cream
3 Tbsp. olive oil
1 1/4 Tbsp. butter

Preparation

Marinate beef with mustard. Sprinkle with salt and crushed peppercorns. Work finely chopped onions into tenderloin on both sides.
Heat a large skillet to 450\u00b0 to 500\u00b0 and add olive oil. Quickly sear meat on both sides so onions are golden brown. Remove tenderloin and arrange on plates (three to a plate).
Add butter to skillet, then add the mushrooms and saute to a light golden brown.
Add Chardonnay and reduce slightly.
Add cream and stir in fast.
Then sprinkle with parsley. Pour sauce over beef, which has been kept warm in the oven.