1 tablespoon butter |
1.) Heat a large skillet over medium-high heat for 30 seconds. Melt butter and brown beef well on both sides, turning once; transfer to a plate.
2.) Reduce heat to medium-low; add onion, garlic, peppercorns and salt; cook, stirring, for about 5 min or until soft. Add brandy and increase heat to medium. Cook, scraping up brown bits stuck to pan; boil until reduced by half.
3.) Add cream and bring to boil; boil gently, stirring often for about 3 min or until slightly thickened. Return beef to pan with any accumulated juices and turn to coat in sauce. Simmer for about 5 min for medium-rare or until desired doneness. Season sauce to taste; spoon onto serving plates and top with beef medallion. |
