Medallions de Boeuf "la Verdiere"

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Ingredients:
2 4oz Beef Tenderloin Medallions
1oz Shallot
2oz Strawberry Coulis
1 Pinch of Black Pepper Coarse
1oz Cognac
1oz Demi Glace
1oz Butter

Instructions:
Coat Medallions with Black Pepper Coarse
Saute in Hazelnut Butter
Add Shallots until light coloration
Flame with Cognac
Add Strawberry Coulis
Add Demi Glace
Reduce gently
Finish with Butter
Check seasoning