Beef Medallions With Peppercorn Mustard Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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