4 – 5 oz. beef filets
1/4 cup dry white wine
1 Tbsp Lemon juice
1 dash Worcestershire sauce
4 Tbsp Cognac or other brandy
1 tsp chopped fresh chives
2 Tbsp chopped parsley
3 Tbsp green peppercorns in brine,
3 Tbsp whipping cream
Cut five-ounce beef filets in half (cross grained)to make medallions. Sear the medallions on both sides with a little salt in the pan.
Set browned beef medallions aside on a hot plate in a holding oven set at 225°F.
Pour the liquid mixture of white wine, lemon juice, Worcestershire sauce, and Cognac into the pan used to sear the medallions. Add the chives, parsley, and peppercorns to the liquid and reduce by about half. Add cream and reduce again by about half. Serve over steaks.
Wine Recommendation – Tassel Ridge WineryIowa Marquette