icon-location Memphis, TN

MAKER’S MARK PEPPERCORN MEDALLIONS

Beef

Yields: 5 servings

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

Method - entrée

  • 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.

    • 551 S. Mendenhall, Memphis, TN, 38117
    901-762-8200