Servings:
Serves 8-12 as an appetizer portion Servings
Ingredients
- 2 pound beef tenderloin (cut into 1 x 2 inch medallions)
- 2 tablespoon extra virgin olive oil
- 3 tablespoon cracked peppercorns
- 1/2 cup chopped shallots
- 1 tablespoon chopped fresh thyme
- 1/2 cup brandy
- 2 tablespoon butter
Vegetables
- 2 pound beef tenderloin (cut into 1 x 2 inch medallions)
- 2 tablespoon extra virgin olive oil
- 3 tablespoon cracked peppercorns
- 1/2 cup chopped shallots
- 1 tablespoon chopped fresh thyme
- 1/2 cup brandy
- 2 tablespoon butter
- 10 baby carrots (peeled and blanched)
- 10 baby beets (peeled and blanched)
- 10 baby zucchini (blanched and halved length wise)
- 1 tablespoon chopped chives
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoon honey
Preparation
Baking Directions:
In a heavy skillet, heat olive oil over medium heat.
Season beef medallions with salt and cracked peppercorns.
Place in skillet and brown well on both sides.
Add shallots and thyme and cook, stirring until soft.
Add brandy, flame and allow alcohol to cook out.
Turn off heat and stir in butter.
Set aside to rest.
In another skillet over medium-high heat, add olive oil, then vegetables.
Add butter, honey and chives and allow to brown lightly.
Season with salt and pepper and place on platter.
Toss beef medallions in the sauce and place on top of vegetables.
Serve.
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