Beef Medallions With Peppercorn Mustard Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.