Fine Medallions

Preparation:

Preparation: Crush some peppercorns. Salt the slices of meat and pass them on both sides in the pepper. Put a pan on the fire with the butter and a little oil; when the butter has melted, place the fillets on top and brown them on both sides, keeping the heat fairly lively. As soon as they are cooked (it is preferable to keep them slightly rare), drain them and arrange them on a plate which you will keep warm in the chafing dish. Put the container with the sauce back on the fire and heat it, then add a small glass of cognac and mix. Finally, add the liquid cream to the sauce, bring to the boil and reduce the sauce a little. Then spread the sauce on the fillets and serve with artichokes cooked as follows: remove the tough leaves and tips from 4 artichokes and cut them into wedges. Put 50 g of butter on the fire with 50 g of minced ham together with a small onion and oil; let them fry, add the artichokes, add salt and pepper, pour over the broth and cook for 1 hour. When cooked, add a 250 g can of peas after having drained them from the conservation water.