MAKERâ€™S MARK PEPPERCORN MEDALLIONS
10 ea 4 oz Filet Mignon
1/4 t salt & pepper
1/2 C Makerâ€™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 - peppercorn sauce:
Melt drawn butter.
Add shallots and sautÃ© approximately 2 minutes.
Add garlic and sautÃ© 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.
Method - entrÃ©e:
Season medallions with salt and roll in cracked black peppercorns.
Grill medallions to desired preparation temperature.
Heat peppercorn sauce to 160Â° 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.