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Mignon medallions with cognac and mascarpone

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Mignon medallions with cognac and mascarpone


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Tempo de preparo

15 min(s)


4 servings

Téia Lofrano

  • Ingredients
  • Recipe
  • Mignon medallions (180 gr each)4 unit(s)
  • Extra Virgin Olive Oil4 tablespoon
  • Butter25 g
  • Salt to taste
  • Black pepper to taste
  • Cognac to flambé3 tablespoon
  • Crushed garlic3 unit(s)
  • Mascarpone cheese2 tablespoon
  • Fresh thyme to taste
  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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