| Ingredients:
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2 each Tenderloin Medallions, cut 4 ozs. each
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3 T Oil
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2 T Green Peppercorns
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¼ C Brandy
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3-4 ozs. Veal Glaze
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1-2 ozs. Heavy Cream
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TT Salt & Pepper
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Instructions:
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1. Season the steaks with the salt & pepper.
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2. Heat the oil in a sauté pan and add the steaks.
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3. Pan fry the steaks until the desired doneness is achieved.
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4. Remove to a serving dish and discard excess oil from sauté pan.
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5. Add the peppercorns to the pan; follow quickly with the brandy and flambé.
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6. Add the veal glaze and the cream - adjust seasonings and pour over medallions to serve. |