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Tenderloin with Peppercorn Brandy Sauce
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| 2 beef tenderloin medallions, 6-8 oz each | |
| kosher salt | |
| freshly ground pepper | |
| 1 tsp | vegetable oil |
| 1 | shallot minced |
| 1/2 tsp | peppercorns, choose based on preferred flavor |
| 1/4 c | brandy |
| 1/2 c | demi-glace |
| 1/4 c | heavy cream |
| 1 tsp | chopped chives |
| 2 sprigs | fresh thyme |
pre-heat saute pan on medium-high. add the oil and heat an additional minute. season beef generously on both sides with salt and pepper. sear for 3-5 minutes, without disturbing. turn beef and cook on the reverse side for an additional 3 minutes for medium-rare or longer to taste. remove beef to a platter and keep warm.
add the minced shallots to the pan and cook until softened, one minute. add the peppercorns and the brandy. flambe and when flame dies down add demi-glace. scrape the bottom the pan to loosen brown bits. bring to a boil. add juices that collected on plate of beef back into the sauce. incorporate the cream slowly into the sauce, whisking to combine then sprinkle in chives.
plate medallions and pour 1/2 the sauce over each one. garnish with thyme sprigs and serve.
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