Pan seared swordfish medallions in mustard cognac sauce. This easy recipe can also be used to prepare our swordfish steaks.
- 12 - 3 oz. swordfish medallions
- 4 oz. extra virgin olive oil
- 3 shallots (finely chopped)
- 2 tbsp. Dijon mustard
- 3 oz. Brandy (pour out the bottle into a container)
- 1 1/2 cup heavy whipping cream
- 4 oz. unsalted butter
- 1/2 tsp. fresh ground black pepper (to taste)
- 1 tsp. coarse salt (to taste)
- 1 tbsp. chives (finely chopped)
- Preheat sautee pan to medium high heat.
- Season medallions with salt and pepper.
- Place olive oil on pre-heated pan and sear medallions on both sides - about 2 minutes each side depending on the thickness of the cut. Set fish aside.
- On the same pan without cleaning or washing it, add shallots, butter, Dijon mustard and cook for a minute at medium heat.
- Bring heat back to medium high and flambee with Brandy until all alcohol evaporates (less than a minute).
- Add heavy cream and cook for 3 minutes to reduce sauce.
- Adjust seasoning - salt and pepper.
- Place medallions on plate and spoon each medallion with Cognac sauce garnish and chives..
* Care must be taken when cooking with high grade alcohol such as Brandy - step back when you pour Brandy, especially if working with open fire (gas).