- Cooking Time:
- Preparation Time:
- 1 Shallot, diced
- 1/2 Cup Red wine
- 1 Cup Beef stock
- 1/4 Cup Molasses
- 1/4 Cup Bourbon
- 8 Oz. Butter
- In small saucepan cook shallot in red wine and reduce to 1/4 cup. Add beef stock and reduce to 3/4 cup; remove from heat. Stir in molasses, bourbon and butter.
- Grill medallions to desired doneness. Pour sauce over. Serve with Caramelized Pear and Onion Mashed Potatoes. (Posted separately under side dishes)
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