For the beef
4 beef tenderloin cut into medallions
salt
pepper
2 sprigs thyme, chopped
1 galic, crushed
2 tbsp
(6 Teaspoons)
olive oil
2 tbsp
(6 Teaspoons)
butter
For the sauce
2 tbsp
(6 Teaspoons)
butter
¼
cup
(12 Teaspoons)
shallots or onion
½
cup
(24 Teaspoons)
brandy or cognac
3 cup
(144 Teaspoons)
chicken stock
4 sprigs thyme
2 cup
(96 Teaspoons)
cream
2 tsp black pepper
¼
cup
(12 Teaspoons)
parmigiano cheese
2 tsp dijon mustard
2 tsp lemon juice
2 tsp worchestershire sauce