2 ounces each, cut from tenderloin
reduced, prefer veal stock if possible
heavy whipping cream
salt and black pepper
In small skillet, melt butter until light brown.
Reduce heat and sauté medallions on both sides for 3 to 4 minutes or until done to your taste.
Place medallions on preheated plate.
Discard butter. Place skillet back on heat and deglaze with Jack Daniels.
Immediately add veal stock and reduce to half over medium heat.
Add cream, stir well and season to taste.
Spoon sauce on plate and top with medallions.