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View more "Main Dishes" recipes Beef Medallions with Roasted Garlic and Brandy Sauce Recipe

Beef Medallions with Roasted Garlic and Brandy Sauce

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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)

Roasted Garlic Sauce:
1 whole garlic bulb
1/4 cup (60 mL) butter, softened
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) brandy
1 tbsp (15 mL) Dijon mustard
4 fresh mushrooms, sliced-optional
A dash of Tabasco sauce

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/beef-medallions-with-roasted-garlic-and-brandy-sauce?source=calendar
Beef Medallions with Roasted Garlic and Brandy Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 40 - 50 mins
  • Yields 4 servings

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

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Ingredients

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)

Roasted Garlic Sauce:
1 whole garlic bulb
1/4 cup (60 mL) butter, softened
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) brandy
1 tbsp (15 mL) Dijon mustard
4 fresh mushrooms, sliced-optional
A dash of Tabasco sauce

Preparation

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.

Roasted Garlic and Brandy Sauce
Squeeze the garlic pulp into a small saucepan and mash to a smooth paste. Whisk in 35 % 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.

Tips

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

140 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1998 Milk Calendar Explore all Milk Calendar recipes

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

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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