Beef Medallions With Peppercorn Mustard Sauce

• 1 1/2 - 2 lbs beef medallions
• 2 large garlic cloves
• 2 shallots
• 1/2 cup cognac
• 1/2 cup sherry wine
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons mustard powder
• 2 -3 tablespoons Dijon mustard
• 2 tablespoons coarse grain mustard
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons mixed peppercorns
• salt
• 2 tablespoons butter
• salt and pepper

1. Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
2. Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
3. Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
4. Cook mixture over medium heat until mixture is reduced to 1/4 cup.
5. Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
6. Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
7. Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
8. Do this in 2 or 3 small batches.
9. Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
10. Add salt and 2 teaspoons cracked peppercorn to taste.
11. Season the medallions with salt and pepper.
12. Melt 2 tablespoons butter over medium high heat in a skillet.
13. Add medallions do not crowd the pan.
14. Brown medallions on both sides until desired doneness.
15. Serve with peppercorn mustard sauce.

beef medallions, garlic, shallots, cognac, sherry wine, heavy whipping cream, mustard powder, mustard, coarse grain mustard, fresh parsley, salt, butter, salt

Taken from www.food.com/recipe/beef-medallions-with-peppercorn-mustard-sauce-195281 (may not work)