INGREDIENTS (6 people)
12 Beef Medallions (Lomito, goose, black pulp)
Salt and freshly ground black pepper
2 tbsp. of butter
2 tbsp. of Oil of
Olive
Mustard sauce
2 cups milk cream
4 tbsp. Dijon Mustard (original or old)
4 tbsp. of brandy
1/2 tsp. of salt
Preparation
Season the beef medallions with salt and freshly ground black pepper. Prepare the sauce: combine cream, mustard, salt and black pepper in a saucepan. Let reduce and stir with a wooden spoon. Before serving add brandy and heat again. Cook the medallions in a hot pan or griddle with butter and oil so that they do not burn. Brown for six minutes or more depending on whether the diner likes a more cooked term. Heat the sauce in bain-marie and place it in a separate container so that everyone can serve it to their liking. If the sauce was thickened, add some meat broth. Do not add water, because it loses the flavor, or more brandy, because it would be very strong flavor. Accompany the medallions with French fries, vegetables in Julian or wild rice.
