Maggiano's Little Italy Copycat Recipe
1 ounce mixed dried wild mushrooms
2 cups beef broth
2 teaspoons canola oil, divided
1 tablespoon butter, softened
1/4 cup shallot, finely diced
1 teaspoon roasted garlic
3/4 cup dry white wine
3/4 cup whipping cream
8 (4 oz) beef medallions
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Sauce: Place mushrooms in a bowl with warm broth and soak for 20 minutes, or until tender. Strain mushrooms and reserve broth. In large saucepan, on medium-high heat, add 1 teaspoon of oil, butter, shallots, garlic paste and mushrooms. Cook until shallots are caramelized, about 5 minutes. Add wine and deglaze the pan, about 3 minutes. Next add the broth and simmer, allowing the liquid to reduce by half, about 5-8 minutes. Add cream and cook another 2 minutes,.
Beef: Meanwhile, season beef with salt and pepper. Add remaining oil to an ovenproof skillet and pan-sear beef on high heat, 1 minute per side and place in the oven. Cook about 7-19 minutes or until an instant-read thermometer reaches 160 degrees for medium. Remove beef from oven and set aside to rest.