Ingredients

BeefTenderloin 8 oz

Salt and pepper to taste

Clarified butter 1 fl oz

Brandy 1 fl oz

Dijon mustard 1 tsp

Heavy cream 4 fl oz

Black peppercorns,

crushed 1 tsp

demiglace 1 tbsp

Preparation

  1. Cut the meat into four 2oz. portions. Lightly tap to flatten. Season both sides with salt and pepper.

  2. Heat the clarified butter in a saute pan over medium-high heat. Add the medallions and saute until browned, approximately 2 minutes. Turn the medallions and saute on the other side until browned.

  3. Remove the medallions from the pan and keep warm. Deglaze the pan with the brandy and reduce by half.

  4. Add the mustard, cream and peppercorns and reduce to the desired consistency. Add the demiglace. Adjust the seasonings.

  5. Serve two medallions per portion, dressed with the sauce.