Joe’s Irish Beef Medallions with Creamy Brandy Pepper Sauce

Joe’s Irish Beef Medallions with Creamy Brandy Pepper Sauce

Serves 4


  • 50ml Irish rapeseed oil
  • Sea salt/pepper mill
  • 4x 200g beef fillet, trimmed


  • 100g Connacht Gold creamery butter
  • 200ml Connacht Gold cream
  • 1/2 onion diced
  • 2 cloves of garlic peeled and chopped
  • 1/2tsp cracked black pepper
  • 1tsp Dijon mustard
  • 100ml brandy
  • 50ml beef stock


Crushed garlic potato and wilted spinach


  1. Season beef with sea salt and black pepper
  2. Heat a pan, ensuring its hot, add oil
  3. Add the beef and cook for 1 minute either side
  4. Remove beef from the pan and leave on a plate to one side
  5. Re-heat pan, add some oil and half the Connacht Gold creamery butter
  6. Add the onion, garlic and cracked pepper
  7. Cook until soft, add brandy and flame
  8. Now turn up heat, add mustard and beef stock and reduce by half
  9. Add the Connacht Gold cream and let reduce to a smooth sauce.
  10. Whisk in remaining Connacht Gold butter into the sauce
  11. Add back in the beef, along with any juices
  12. Serve a piece of beef on top of some crushed garlic butter infused potatoes with wilted spinach
  13. Coat with creamy brandy pepper sauce and enjoy


Make something tasty with Connacht Gold

Connacht Gold on TV

Connacht Gold Half the Fat Butter Bake your best with Connacht Gold

Our History

Connacht Gold has a strong social history in the West of Ireland.

Learn more about our story