Cream Chargers Beef

Posted by bc bc on April 19, 2013 in Uncategorized |

Buttery beef chargers – this a great one – and no bull!!!

Beef medallions seasoned with brandy sauce and roasted garlic
Another great and extremely elegant recipe with beef medallions which can be prepared in no time. The unique taste which is added by the roasted garlic and the brandy sauce will astonish even the most pretentious of guests and you will shine as a great cook. Enjoy the beef chargers – once they made milk to make cream now they’re chargers for you … the circle of life with you in the middle

In order to make the beef medallions meal you are going to need:
– A whole garlic;
– A quarter of a cup with softened butter (about 60 ml);
– Three tablespoons of cracked peppercorns (about 45 ml);
– Three tablespoons of freshly minced parsley (about 45 ml);
– A pinch of salt;
– Four beef slices from tenderloin (sliced in pieces around 3 cm thick or one and a quarter inch);
– A cup full of whipping cream (about 250 ml);
– Two tablespoons of brandy (about 30 ml);
– A tablespoon of Dijon mustard (about 15 ml);
– Four sliced mushrooms (on pieces that you prefer);
– Dash Tabasco sauce;

How to make this delicious beef medallions meal:
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Slice off the top of the garlic in such a way that exposes the cloves. Use butter to rub the end that you have cut and when you are done, wrap the garlic loosely in foil. Bake it until it’s really soft, which should happen after about 30 or 40 minutes. Let it cool off slightly.
In the meantime, get a plate and mix the parsley, the salt and the peppercorns. Get the tenderloin slices and roll their edges in the peppercorn mixture. After you have done that, set them aside.
It is time to make the sauce. For that, get the garlic, squeeze it into a little saucepan and mash until you get a smooth paste. After that put the Tabasco, the mushrooms, the mustard, the brandy and the whipping cream in the saucepan and whisk them together. Start boiling the mixture and when it’s boiling reduce the heat a bit. Continue cooking it for about six minutes, so the sauce can thicken a bit. When you are done, set it aside.
Broil or grill the meat – it’s up to your preferences.
Before serving, reheat the sauce if needed. Pour some of the sauce on the plates, put on top of it the beef slices and pour some more sauce over them.
Beef medallions with brandy sauce and roasted garlic is a really elegant and easy recipe which is really tasty and unique.

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