BEEF LOIN MEDALLIONS

IN A COGNAC MUSTARD SAUCE

 

Ingredients for 4 persons:

2 shallots

2 tablespoons unsalted butter, divided

1/3 cup cognac

1/3 cup red wine (Beaujolais)

2 tablespoons Red Wine Mustard (Purple Condiment*)

4 – 4 ounce filet mignons medallions of beef or venison

1 tablespoon corn oil

Sea salt and freshly ground black pepper

 

Directions:

Preheat the oven to 300 degrees.

 

Peel and mince the shallots.  Saute the shallots in  1 tablespoon butter in a small saucepan until wilted.  Add the cognac and wine, bring to a simmer and reduce this mixture by half.  Stir in the mustard and cook briefly until thickened somewhat, then remove from the fire.

 

Heat the remaining butter and oil in a skillet.  Lightly salt and pepper the steaks.  Brown them for a full minute and a half on both sides.  Transfer to a baking pan and place in the oven to finish cooking: 10 minutes for medium rare; 15 for medium; 20 medium well.

 

Serving:

Place the steak in the center of the plate . Nap with the reheated sauce.   Accompany with garlic mashed potatoes and steamed baby vegetables reheated in brown butter.

* Available at gourmet markets.