Beef Medallions with Caramel Brandy Sauce
4 x 6 oz. beef tenderloin filets
1 garlic clove
Lawry’s Seasoned Salt
3 Tbsp. butter, divided
3 Tbsp. brandy
1 Tbsp. light brown sugar
¼ c. whipping cream
Sliced chives for garnish
Cut garlic in half; rub beef with cut side of the clove. Sprinkle with Lawry’s and let stand to soak in. Melt 1 Tbsp. butter in a skillet over medium-high heat. Cook steaks to desired doneness. Remove from skillet and keep warm. Add brandy to skillet, scooping up browned bits. Add remaining 2 Tbsp. butter and sugar. Cook, stirring constantly until sugar dissolves and mixture caramelizes. Remove from heat; whisk in cream. Return to heat and bring to a boil, stirring constantly, until thickened, about 1 minute. Serve immediately over steaks. Garnish with chives.
Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet.