Folks Folly's Maker's Mark Peppercorn Medallions (serves 5)

10 ea 4 oz Filet Mignon
1/4 tsp. salt & pepper
1/2 c. Maker's Mark Bourbon Whisky
4 cloves garlic, minced
4 oz shallots, fresh, minced
1/8 c. drawn butter
2 oz. chicken stock
2 c. beef stock
1 qt. heavy cream
1/8 c. lemon juice
1-1/4 Tbs. cornstarch
1/8 c. peppercorns, black, cracked
1/8 c. peppercorns, green
1/4 c. chopped parsley

Saute shallots in drawn butter approximately 2 minutes in deep pan.
Add garlic and sauté 1 minute.
Add whisky to deglaze.
Add chicken and beef stocks to mixture. Bring to boil and
reduce to 2 cups (approximately 35 - 40 minutes, skimming occasionally.
Add heavy cream, bring to a boil, reduce temperature and simmer.
Whisk lemon juice and corn starch together until smooth. Add slowly to
simmering sauce until the sauce thickens slightly. Let the sauce simmer for
9 minutes on low heat.
Remove from heat and add black and green peppercorns. Stir until well
blended. Refrigerate until needed.

Method - entrée:
Season beef medallions with salt and roll in cracked black
peppercorns.
Grill medallions to desired preparation temperature.
Heat peppercorn sauce to 160° and place enough on a hot plate to cover base.
(approximately 2-1/2 to 3 oz)
Place filet medallions atop sauce in the center of the plate, 2 medallions
per serving.
Garnish with chopped parsley.

Jill