Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porcini Mushroom Dusted Beef Tenderloin Medallions with Porcini Mushroom & Sherry Cream Sauce. Ingredients 8 4 ounce beef tenderloin medallions 4 Tbsp olive oil ¾ tsp salt ½ tsp black pepper 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine) ½ stick (¼ cup) unsalted butter ½ cup dry sherry ¼ cup fresh flat-leaf parsley 1 tsp garlic, finely chopped 2 tsp shallots, finely chopped ¼ cup heavy cream DirectionsTake one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black peppe