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Pan-seared Medallions
of Beef with Jack Daniels and Artichoke Cream
2-6 oz. Tenderloin filets, cut in half through
middle
2 T. butter
6 artichoke hearts cut in half
2 T. shallots chopped finely
1 T. coarse Dijon mustard
1 oz. Jack Daniels
1/2 cup heavy cream
Salt and pepper to taste
1) Preheat a nonstick skillet over med-high heat
until hot, add medallions and sear 2-3 minutes on each side.
2) Remove meat from pan and keep warm, add butter
to hot pan, then shallots and artichokes, saute on minute then add mustard
and Jack Daniels and reduce by half. (Caution: the vapors from
the whiskey could ignite, so hold pan away from your body. If the whiskey
ignites, it will burn out in a few seconds.) Add cream and reduce by half.*
3) Add meat back to pan along with any accumulated
juices and turn several times to coat meat with sauce.
4) Place medallions top with artichokes and drizzle
both heavily with sauce.
*The whiskey can be flamed to burn off the alcohol
but this should only be done by someone experienced with the process.
Recipe courtesy of:
Michael Edwards
Rabbit Run Bed & Breakfast
Nowata, OK
(918)273-2376 or
rabbitinn@aol.com
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