Make and share this Beef Medallions With Peppercorn Mustard Sauce recipe from Food.com.
Provided by Charlotte J
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 750.8, Fat 50.2, SaturatedFat 28.2, Cholesterol 232.8, Sodium 268.7, Carbohydrate 9.9, Fiber 0.5, Sugar 1.6, Protein 37.9
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