Wagyu Beef Medallions Au Poivre
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A long time ago I found a recipe for Steak Au Poivre. This was way back when I was first learning to cook for myself as an adult, in college, in a cramped apartment kitchen. Anyhow, I followed the recipe and it was kind of weird. The idea was good, though. Peppered steaks, cooked in a pan, with a simple reduced cream sauce to fancy it up. Awesome idea, actually. That one recipe just didn't do it for me. I tried some other things, different cuts of meat (found out that some just aren't tender enough for pan-searing), and tried some different things in the sauce (capers, beef stock, onion, herbs). I have come to the conclusion that I like it better on the simple side. I normally like pan gravy loaded with onions, but not for this. If I add beef stock to thin out the sauce, it's too thin. Sometimes I like the tang of Dijon mustard, sometimes I don't. Last week I made it with mustard. Last night, I made this with no mustard. (Yum yum for Jenny either way!) Another