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24 ounces beef filet, cut into 4 medallions
Salt to taste
White pepper to taste
¼
cup Colavita Extra Virgin Olive Oil
2 tablespoons butter
½
medium yellow onion, minced
1 medium shallot, minced
1 tablespoon green peppercorns, in brine
1 clove garlic, minced
½
teaspoon dried thyme or 1½
teaspoons chopped fresh thyme
1 bay leaf
½
cup white wine
1 cup chicken stock
1 cup heavy cream
Serves 4
Season the meat with salt and pepper and set aside. Heat the Colavita Extra
Virgin Olive Oil in a large nonstick skillet over moderately high heat, and sear the medallions on both sides. After the medallions are browned, continue to cook over moderate heat until done to preference. Transfer the medallions to a warmed serving platter and keep warm while you prepare the sauce.
In the same skillet, add the butter and sauté the onion and shallot until soft. Add the peppercorns, garlic, thyme, and bay leaf, and sauté for 1 minute. Deglaze the skillet with white wine; add stock, scraping up any brown bits and reducing slightly. Add the cream, season with salt and pepper, and simmer for 5 minutes, or until slightly thickened. Pour the sauce over the beef medallions, remove bay leaf, and serve immediately.
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