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Mignon medallions with cognac and mascarpone

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By

@teiagastronomia

View in original language

(Português)

15 min(s)

4 servings

Ingredients

• Mignon medallions (180 gr each) | 4 unit(s)
• Extra Virgin Olive Oil | 4 tablespoon
• Butter | 25 g
• Salt |  to taste
• Black pepper |  to taste
• Cognac to flambé | 3 tablespoon
• Crushed garlic | 3 unit(s)
• Mascarpone cheese | 2 tablespoon
• Fresh thyme |  to taste

Recipe

1. Season the medallions with salt and pepper on all sides.
2. In a very hot skillet, put the oil and add the medallions. Leave for 2 minutes.
3. Add the garlic cloves, turn the meat over and leave for another 2 minutes. Meanwhile put the butter giving a "bath" in the medallions.
4. Flambé with the cognac.
5. Turn off the fire. Remove the medallions from the skillet and let rest for 5 minutes.
6. Add the mascarpone to the skillet with the heat off and stir until it dissolves completely, forming a sauce.
7. Return the meat over the sauce (turn on the fire and leave it for 1 min just to warm up)
8. Finish with fresh thyme on top.
9. TIPS: 🔸 the meat needs to be at room temperature and should only be seasoned when it goes to the skillet. 🔸 Medallions must be 2 fingers high. 🔸 this 2 min time is for the medallions to the point (very pink inside), if you prefer well done leave 3 to 4 min on each side. 🔸 you can replace mascarpone with milk cream or cream cheese. 🔸use an oil flavored with herbs (this one has thyme and rosemary)

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