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Beef Medallions With Peppercorn Mustard Sauce

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“Another recipe that calls for beef medallions.”

Ingredients Nutrition


  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.

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