Crush the black peppercorns in a molcajete or mortar. Rub the medallions with half of the pepper and season with salt.
Heat the Mazola Olive and Soy oil, place some sprigs of rosemary in the pan (to flavor the oil), and fry the medallions. When they reach the desired doneness, remove them and set aside in a baking dish. Remove the rosemary sprig.
Leave the pan where you fried the medallions on the heat and add the beef broth, reserving four tablespoons of the liquid in a small bowl.
Mix the reserved liquid with the cream and add this mixture to the pan, incorporating the rest of the pepper and letting it cook for a few minutes until you obtain a thick sauce.
Flambé the medallions with the Brandy or Cognac. (Heat the liquor in a metal ladle until it flames)
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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