Beef Tournedos Au Poivre Recipe
Beef tenderloin medallions, green pepper corn and brandy cream, garlic mashed potato
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Ingredients
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Beef Tournedos
Garlic Mashed Potatoes
Method
Beef Tournedos
- 1
Prepare the Beef
Season the beef tenderloin medallions with salt and black pepper on both sides.
- 2
Sear the Medallions
In a large skillet, heat olive oil over medium-high heat. Add the beef medallions and sear for about 3-4 minutes on each side for medium-rare. Remove from skillet and keep warm.
- 3
Make the Sauce
In the same skillet, add green peppercorns and brandy. Carefully ignite the brandy to flambé (optional). Allow it to reduce for about 1 minute, then stir in the heavy cream. Cook until the sauce thickens slightly, about 2-3 minutes.
- 4
Combine
Return the beef medallions to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.
Garlic Mashed Potatoes
- 5
- 6
Cook the Potatoes
Add garlic cloves to the pot with the potatoes. Boil until the potatoes are tender, about 15-20 minutes.
- 7
Mash the Potatoes
Drain the potatoes and garlic, then return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
