BEEF MEDALLIONS
WITH PEPPERCORN SAUCE
SERVED WITH FRESH SUPERSWEET CORN

            4 ears husked fresh supersweet corn
            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

Cook corn (broil, steam, grill or microwave) cut into quarters.

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.

To 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 with quartered cooked corn.