12-18-2004, 06:26 AM
marinade [ul] [li]marinade: [li]2 tablespoons B and B liqueur [li]1 tablespoon light olive oil with a dash of toasted sesame oil [li]1 small shallot, minced [li]1 clove garlic, peeled and minced [li]1/8 teaspoon freshly ground sea salt [li]1/8 teaspoon freshly ground black pepper [/li][/ul]sauce [ul] [li]sauce: [li]1 small shallot, minced [li]1 clove garlic, peeled and minced [li]1 cup beef stock [li]2 tablespoons sour cream [li]1/4 cup B and B liqueur [/li][/ul]
Directions: [ol] [li]Marinade: In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours. [li]Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan. [li]Sauce: In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm n the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about 3/4 cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil [li]Pool the sauce onto warm plates and place 2 medallions in each pool. [/li][/ol]
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Directions: [ol] [li]Marinade: In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours. [li]Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan. [li]Sauce: In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm n the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about 3/4 cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil [li]Pool the sauce onto warm plates and place 2 medallions in each pool. [/li][/ol]
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