| Beef Medallions With Peppercorn Mustard Sauce |
From "All in Good Taste"
episode AGT-710 |
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Beef Medallions With Peppercorn Mustard Sauce
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Ingredients: 1-1/2 to 2 pounds beef sirloin
2 large cloves garlic
2 shallots
1/2 cup cognac
1/2 cup sherry
1-1/2 cups heavy whipping cream
1-1/2 tsp. mustard powder
2 to 3 Tbs. Dijon mustard
2 Tbs. coarse grain mustard
1 Tbs. parsley, chopped
2 tsp. mixed peppercorns
Salt to taste
2 Tbs. butter
Salt and pepper to taste Preparation: Slice 1-1/2 to 2 pounds of beef sirloin into medallions, 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. Serves: 4 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Mustard: A Book of Recipes
Model: 1859675514
(1998)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Hot!: Fiery And Spicy Recipes For Cooking With Chilies, Peppercorns, Mustard, Horseradish and Ginger
Model: 1884822967
(1997)
Black Dog and Laventhal Publishers
New York , NY 10011
Phone: 212-647-9336
Fax: 212-647-9332
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