• 4 medallions
• garlic salt
• olive oil–1 T (or less)
Place a teflon based skillet on burner set at Med Hi. Brush some olive oil on surface of pan. Add medallions when oil is hot. Sprinkle with garlic salt and sear. Turn and continue cooking on Medium – with cover on skillet. Cook rare to medium. Cooking well done may cause meat to be dry. Remove from skillet. Place on cutting board. Slice medallions in seven or eight pieces. Arrange on individual serving plates. Drizzle brandied creme over slices. Serve with green beans and brown rice.
• 3 T butter
• 1 bunch of green onions (chopped..including stems)
• 3 T brandy
• 1 cup heavy creme
• 1 T mixed peppercorns – ground
• 1 t. beef bouillion granules
• 2 t. Dijon mustard
Melt butter. Add chopped onions and saute–but do not brown. Add brandy and
cook on hi until mixture reduces almost half. Add remaining ingredients and cook
on Med Hi–stirring–until sauce thickens. Drizzle over meat slices.