Beef Medallions With Peppercorn Mustard Sauce

Another recipe that calls for beef medallions.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2-2  lbs  beef medallions
• 2  large garlic cloves
• 2  shallots
• 1⁄2 cup cognac
• 1⁄2 cup sherry wine
• 1 1⁄2 cups heavy whipping cream
• 1 1⁄2 teaspoons mustard powder
• 2 -3  tablespoons Dijon mustard
• 2  tablespoons coarse grain mustard
• 1  tablespoon fresh parsley, chopped
• 2  teaspoons  mixed peppercorns
•  salt
• 2  tablespoons butter
•  salt and pepper

Directions

1. Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
2. Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
3. Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
4. Cook mixture over medium heat until mixture is reduced to 1/4 cup.
5. Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
6. Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
7. Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
8. Do this in 2 or 3 small batches.
9. Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
10. Add salt and 2 teaspoons cracked peppercorn to taste.
11. Season the medallions with salt and pepper.
12. Melt 2 tablespoons butter over medium high heat in a skillet.
13. Add medallions do not crowd the pan.
14. Brown medallions on both sides until desired doneness.
15. Serve with peppercorn mustard sauce.