Delicious meatless mains: You're gonna need a steak knife

Photo by: Romulo Yanes | Recipes by Tracey Seaman
Portobello Medallions au Poivre-
Filet mignon fans will recognize the classic French sauce of cognac and peppercorns drizzled over these meaty portobello “steaks” (which are a good source of potassium).
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4 Servings | Prep 15 min | Cook 25 min
Ingredients:
* 2 tablespoons flour
* Salt and pepper
* 6 tablespoons extra-virgin olive oil
* 8 large portobello mushroom caps (about 2 pounds total), stemmed and gills scraped out
* 1 bunch scallions, thinly sliced
* 1/2 cup cognac or brandy
* 1 tablespoon brine-packed green peppercorns, drained
* 1 teaspoon vegetable bouillon
* 1/2 cup heavy cream
* 2 teaspoons dijon mustard

Directions:
1. In a large, resealable plastic bag, combine the flour and 1/4 teaspoon each salt and pepper. In an extra-large skillet, heat 3 tablespoons olive oil over medium heat. Rinse half of the mushrooms quickly and shake in the bag of seasoned flour, then add to the pan and cook, turning once or twice, until golden, 6 to 7 minutes. Transfer to a plate. Repeat with the remaining mushrooms and 3 tablespoons olive oil.
2. Add the scallions to the pan, lower the heat to medium-low and cook, stirring, for 1 minute. Carefully pour in the cognac, simmer until nearly evaporated, then stir in the pepperc less