Beef Medallions with Roasted Garlic and Brandy Sauce

Make the Roasted Garlic Sauce ahead and enjoy this easy elegant dish in no time at all.

Course Main Dishes
Prep. Time 10 - 15 mins
Cooking Time 40 - 50 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 whole garlic bulb

1/4 cup (60 ml) butter, softened

3 tbsp (45 ml) cracked mixed peppercorns*

3 tbsp (45 ml) minced fresh parsley

1/2 tsp (2 ml) salt

4 slices beef tenderloin, (each approx 1 1/4 -inch /3 cm thick)

1 cup (250 ml) real whipping cream

2 tbsp (30 ml) brandy, to taste

1 tbsp (15 ml) Dijon mustard

4 mushrooms, sliced-optional

Dash Tabasco sauce

Instructions

Preheat oven to 375 °F (190 °C).

Slice the top off the garlic bulb to expose the cloves. Rub cut end with butter, loosely wrap in foil and bake for 30 to 40 min or until very soft. Let cool slightly.

Meanwhile, mix together peppercorns, parsley and salt on a plate. Roll the edges of each tenderloin slice in peppercorn mixture; set aside.

To make sauce, squeeze the garlic pulp into a small saucepan and mash to a smooth paste. Whisk in whipping cream, brandy, mustard, mushrooms and Tabasco. Bring to a boil. Reduce heat to medium and continue cooking until sauce is reduced and thickened- about 6 min; set aside.

Grill or broil meat, as desired.

To serve, reheat sauce if necessary. Spoon a little sauce onto each plate, top with beef slice and spoon over more sauce.

*To crack whole peppercorns, place peppercorns between 2 tea towels on a solid surface and roll with a rolling pin.

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Nutritional Info

Per serving

Energy: 492 Calories
Protein: 38 g
Carbohydrate: 7 g
Fat: 33 g
Fibre: 0.7 g
Sodium: 496 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 8 % / 86 mg
Vitamin B12: 167 %
Zinc: 83 %
Iron: 43 %
Vitamin B6: 38 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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