Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice the 400 grams of cooked beef short rib into 1/2-inch thick medallions.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, then sear the short rib medallions for 2-3 minutes per side until beautifully browned and slightly crispy. Remove the seared short ribs from the skillet and set them aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add the 2 finely minced shallots and cook for 2 minutes until softened, stirring frequently.

4. 4

   Stir in the 2 minced garlic cloves and 1 teaspoon of fresh thyme leaves, cooking for an additional 30 seconds until fragrant, being careful not to burn the garlic.

5. 5

   Deglaze the skillet with 1/4 cup of Cognac, scraping up any browned bits from the bottom, and allow it to simmer for 1 minute to reduce slightly.

6. 6

   Pour in 1 cup of beef broth and 1 tablespoon of crushed green peppercorns, bring the mixture to a simmer, and cook for 5-7 minutes until the sauce has reduced by about one-third.

7. 7

   Stir in 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and gently simmer for 2-3 minutes until the sauce slightly thickens, then return the seared short rib medallions to the skillet and coat them thoroughly in the sauce.

8. 8

   Garnish with 2 tablespoons of fresh chopped parsley before serving immediately.