Beef Medallions with Brandied Peppercorn Cream

Name: Beef Medallions with Brandied Peppercorn Cream
Yield: 4 servings
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

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

Yields 4 servings

beef medallions with brandied peppercorn cream

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

READY FOR REWARDS?

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.