1. Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick. 2. Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl. 3. Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic. 4. Cook mixture over medium heat until mixture is reduced to 1/4 cup. 5. Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream. 6. Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly. 7. Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain. 8. Do this in 2 or 3 small batches. 9. 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. 10. Add salt and 2 teaspoons cracked peppercorn to taste. 11. Season the medallions with salt and pepper. 12. Melt 2 tablespoons butter over medium high heat in a skillet. 13. Add medallions do not crowd the pan. 14. Brown medallions on both sides until desired doneness. 15. Serve with peppercorn mustard sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
