Originally aired September 26, 2013
- 2 to 3 pounds petite filet of beef or venison loinCanola or olive oilKosher salt2 tablespoons butter2 shallots, finely chopped2 cloves garlic, finely chopped1/2 teaspoon coarse black pepper1/4 cup brandy1 tablespoon tomato paste1 cup beef stock2 tablespoons Worcestershire sauce2 tablespoons Pommery mustard1/3 cup heavy cream4 tablespoons chives, finely chopped
Add shallots and garlic to skillet, and stir 2 minutes; add pepper and stir. Add brandy to deglaze then stir in tomato paste. Cook 1 minute then whisk in stock. Bring stock to a bubble then whisk in Worcestershire and mustard; remove from heat. While sauce is still hot, whisk in cream and taste for seasoning.
Slice meat into medallions 1/2-inch thick and serve on or alongside Farro with Asparagus. Top with sauce and garnish with lots of chives.