Recipe Name: Filet of Beed with Green Peppercorn Sauce
Serves 4


1 1/2 cups veal stock
8 beef medallions (4 ounces each), cut from well-trimmed beef tenderloin
Salt and freshly ground white pepper to taste
2 tablespoons unsalted butter
2 tablespoons minced shallots
2 tablespoons green peppercorns
1/4 cup + 2 tablespoons Madeira
1/2 cup heavy cream
4 sprigs fresh thyme, for garnish
Strictly speaking, a medallion (or medaillon) is a term used in French cuisine to describe a round piece of meat cut from the loin or tenderloin. Depending on the type of meat, medallions usually weigh 2-3 ounces apiece, although in this recipe you're using slightly heavier ones. In America, fillets cut from the loin or tenderloin are the closest equivalents.

A butcher dealing in high-quality meats like loin of veal, lamb or venison will usually be willing to prepare them for you.

Bring the veal stock to a boil in a heavy-bottomed saucepan over high heat. Reduce the heat to medium and simmer until the stock has reduced to 3/a cup (about 15 minutes). Remove the pan from the heat and cover.

Season the medallions with salt and pepper.

Melt the butter over medium-high heat in a heavy-bottomed sauce pan large enough to hold the medallions without crowding. If necessary, cook them in 2 batches. Saute the medallions on both sides to the desired point of doneness (2 minutes per side for rare). Transfer them to a platter and keep warm.

Lower the heat to medium and add the shallots and green peppercorns. Saute for 1 minute, then add the Madeira. Continue cooking for 1 minute.

Add the reduced veal stock and cream. Allow the sauce to simmer until it has reduced by half. Season with salt and pepper.

To Serve: Pour the sauce over the medallions and garnish with sprigs of fresh thyme.