Pan-seared Medallions of Beef with Jack Daniels and Artichoke Cream
2-6 oz. Tenderloin filets, cut in half through middle
2 T. butter
6 artichoke hearts cut in half
2 T. shallots chopped finely
1 T. coarse Dijon mustard
1 oz. Jack Daniels
1/2 cup heavy cream
Salt and pepper to taste
Preheat a nonstick skillet over med-high heat until hot, add medallions and sear 2-3 minutes on each side.
Remove meat from pan and keep warm, add butter to hot pan, then shallots and artichokes, saute on minute then add mustard and Jack Daniels and reduce by half. (Caution: the vapors from the whiskey could ignite, so hold pan away from your body. If the whiskey ignites, it will burn out in a few seconds.) Add cream and reduce by half.*
Add meat back to pan along with any accumulated juices and turn several times to coat meat with sauce.
Place medallions top with artichokes and drizzle both heavily with sauce.
*The whiskey can be flamed to burn off the alcohol but this should only be done by someone experienced with the process.