| 1 | Trim all fat from beef. |
| 2 | Cut the fillets into 12 crosswise pieces of equal size, about ?in. |
| 3 | Thick. |
| 4 | Melt 2 tbsp of butter in a skillet large enough to hold the pieces comfortably without crowding. |
| 5 | Add the pieces of filet and cook over moderately high heat about 35-40 sec. |
| 6 | The pieces should be nicely browned on one side. |
| 7 | Turn the pieces and cook about 30-45 sec. |
| 8 | On the other side. |
| 9 | Immediately transfer the pieces to a warm serving platter. |
| 10 | Add the mushrooms to the skillet and stir. |
| 11 | Add the shallots and cook about 15 sec. |
| 12 | Stir in the vinegar and capers. |
| 13 | Add the sour cream and stir well. |
| 14 | Let the sauce come to a simmer. |
| 15 | Add any juices that have accumulated around the steak on the serving platter. |
| 16 | Remove the skillet from the heat and swril in the remaining butter. |
| 17 | Pour the sauce over and around the steak and sprinkle the dill on top. |
| 18 | This dish: medallions de boeuf a la scandinav |
