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MAKER'S MARK PEPPERCORN MEDALLIONS




Source of Recipe


Maker's Mark


List of 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

Recipe



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.

Method - peppercorn sauce 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.