Beef Medallions With Peppercorn Mustard Sauce - cooking recipe

Ingredients

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

Preparation

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