A delightful dish featuring tender beef medallions paired with a rich and creamy brandy sauce.
Combine the smoked paprika, garlic powder, dry mustard, dried rosemary, ground black pepper, and salt in a small bowl.
Mix the spices thoroughly to ensure an even distribution of flavors.
Rub the spice mixture evenly over the beef medallions and let them rest at room temperature for 15 minutes.
Allowing the beef to rest helps the flavors penetrate the meat.
Heat the olive oil in a frying pan over medium-high heat. Sear the beef medallions for 3-5 minutes on each side until cooked to your preference.
Avoid overcrowding the pan to ensure a proper sear.
Remove the beef from the pan and let it rest covered with foil.
Resting the beef allows the juices to redistribute, making it more tender.
Melt the butter in the same pan over medium heat. Add the minced shallot and parsley, cooking until the shallot is softened.
Stir frequently to prevent the shallot from burning.
Remove the pan from heat and add the brandy. Carefully ignite the brandy with a kitchen match, then let the flame burn out.
Ensure the kitchen fan is off and have a lid ready to extinguish the flame if needed.
Return the pan to heat and whisk in the Dijon mustard, tomato paste, and heavy cream. Cook until the sauce thickens slightly.
Whisk continuously to create a smooth and creamy sauce.
Season the sauce with cayenne pepper and adjust with salt and pepper to taste.
Taste the sauce and adjust the seasoning to your preference.
Serve the beef medallions topped with the sauce and garnish with additional parsley if desired.
Serve immediately to enjoy the dish at its best.
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