Gourmet Cooking and Recipes

Save to favorite Discuss Filet of Beed with Green Peppercorn Sauce recipe

Write a comment Print Filet of Beed with Green Peppercorn Sauce recipe

Print this recipe Email Filet of Beed with Green Peppercorn Sauce recipe to friend

Email this recipe

Filet of Beed with Green Peppercorn Sauce

Category: Beef

Author: Chef John V.

Date: 9/21/2011

Rating:

(2.8) by 50 users

Ingredients:

Serves 4

Amount/Measure/Ingredient

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

Instructions:

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.