Joe’s Irish Beef Medallions with Creamy Brandy Pepper Sauce
Thu, 28 May 2020
Joe’s Irish Beef Medallions with Creamy Brandy Pepper Sauce
Serves 4
Ingredients
- 50ml Irish rapeseed oil
- Sea salt/pepper mill
- 4x 200g beef fillet, trimmed
Sauce
- 100g Connacht Gold creamery butter
- 200ml Connacht Gold cream
- 1/2 onion diced
- 2 cloves of garlic peeled and chopped
- 1/2tsp cracked black pepper
- 1tsp Dijon mustard
- 100ml brandy
- 50ml beef stock
Garnish
Crushed garlic potato and wilted spinach
Method
- Season beef with sea salt and black pepper
- Heat a pan, ensuring its hot, add oil
- Add the beef and cook for 1 minute either side
- Remove beef from the pan and leave on a plate to one side
- Re-heat pan, add some oil and half the Connacht Gold creamery butter
- Add the onion, garlic and cracked pepper
- Cook until soft, add brandy and flame
- Now turn up heat, add mustard and beef stock and reduce by half
- Add the Connacht Gold cream and let reduce to a smooth sauce.
- Whisk in remaining Connacht Gold butter into the sauce
- Add back in the beef, along with any juices
- Serve a piece of beef on top of some crushed garlic butter infused potatoes with wilted spinach
- Coat with creamy brandy pepper sauce and enjoy