Beef Medallions with Brandied Peppercorn Cream
A classic flavour combination with tender, melt-in-your-mouth beef medallions and a delicate cream sauce will amaze you that it's so quick to make and will dazzle your guests.
- Prep: 15 min
- Cooking: 15 min - 20 min
Ingredients
- 1 tbsp (15 mL) butter
- 4 boneless beef tenderloin medallions or other grilling steaks (each about 1 inch/2.5 cm thick)
- 1/2 cup (125 mL) finely chopped red onion
- 2 garlic cloves minced
- 2 tsp (10 mL) cracked black peppercorns
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) brandy or red wine
- 1 cup (250 mL) 35 % cream
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Preparation
Heat a large skillet over medium-high heat for 30 sec. Melt butter and sauté beef 2,3 min on both sides, turning once; transfer to a plate.
Reduce heat to medium-low; add onion, garlic, peppercorns and salt; cook, stirring, for about 5 min or until soft. Deglaze with brandy and increase heat to medium. Cook, scraping up brown bits stuck to pan; boil until reduced by half.
Add cream and bring to boil; boil gently, stirring often for about 3 min or until slightly thickened. Return beef to pan with any accumulated juices and turn to coat in sauce. Simmer for about 5 min for medium-rare or until desired doneness. Season sauce to taste; spoon onto serving plates and top with beef medallion.
Tips
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Nutritional information
Per serving| Energy: | 517 Calories |
| Protein: | 38 g |
| Carbohydrate: | 4 g |
| Fat: | 35 g |
| Fibre: | |
| Sodium: | 422 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 56 mg |
| Iron: | 33 % |
| Vitamin B12: | 168 % |
| Vitamin B6: | 34 % |
| Zinc: | 81 % |
