Beef Medallions with Roasted Garlic and Brandy Sauce

1 whole garlic bulb
1/4 tsp butter, softened
3 tablespoon cracked mixed peppercorns*
3 tablespoon minced fresh parsley
1/2 tsp salt
4 slices beef tenderloin (approx 1-1/4 inchs thick)
1 cup whipping cream
2 tablespoon brandy, or to taste
1 tablespoon dijon mustard
4 mushrooms, sliced, optional
Dash Tabasco sauce

*To crack whole peppercorns, place peppercorns between 2 tea towels on a solid surface and roll with a rolling pin.

Preheat oven to 375F.

Slice the top off the garlic bulb to expose cloves. Rub cut end with butter, loosely wrap in foil and bake for 30 to 40 minutes until very soft. Let cool slightly.

Meanwhile, mix together peppercorns, parsley and salt on a plate. Roll the edges of each tenderloin slice in peppercorn mixture; set aside.

To make sauce, squeeze the garlic pulp into a small saucepan and mash to a smooth paste. Whisk in whipping cream, brandy, mustard, mushrooms and Tabasco. Bring to a boil. Reduce heat to medium and continue cooking until sauce is reduced and thickened, about 6 minutes; set aside.

Grill or broil meat as desired.

To serve, reheat sauce if necessary. Spoon a little sauce onto each plate, top with beef slice and spoon over more sauce.

Makes 4 servings.