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| MAKER’S MARK PEPPERCORN MEDALLIONS |
| Yields: 5 servings |
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| Ingredients |
10 ea 4 oz Filet Mignon
1/4 t salt & pepper
1/2 C Maker’s Mark Bourbon Whisky
4 oz shallots, fresh, minced
1/8 C drawn butter
2 oz chicken stock
2 C beef stock
1 qt heavy cream
1/8 C lemon juice
1 1/4 T corn starch
1/8 C peppercorns, black, cracked
1/8 C peppercorns, green
1/4 C chopped parsley
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| Method - entrée |
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Season medallions with salt and roll in cracked black peppercorns.
Grill medallions to desired preparation temperature.
Heat peppercorn sauce to 160° and place enough on a hot plate
to cover base. (approximately 2 1/2 to 3 oz)
Place filet medallions atop sauce in the center of the plate.
2 medallions per serving.
Garnish with chopped parsley. |
| Method - peppercorn sauce |
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Melt drawn butter.
Add shallots and sauté approximately 2 minutes.
Add garlic and sauté 1 minute.
Add whisky to deglaze..
Add chicken and beef stocks to mixture. Bring to boil and reduce
to 2 cups (approximately 35 - 40 minutes, skimming occasionally.
Add heavy cream, bring to a boil, reduce temperature and simmer.
Wisk lemon juice and corn starch together until smooth. Add slowly to simmering sauce until the sauce thickens slightly. Let the sauce simmer for 9 minutes on low heat.
Remove from heat and add black and green peppercorns. Stir until well blended. Refrigerate until needed.
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