Preheat sauté pan with oil over medium heat. Dust beef grenadines lightly with seasoned flour. Add beef grenadines to pan, cooked to desired doneness. Remove cooked beef grenadines and reserve. Drain excess oil from pan. Add butter, shallots and garlic, sauté briefly. Add red wine, bring to a simmer and reduce by 1/2. Incorporate Whole grain mustard and continue to cook. Add Demi-glace or brown sauce and bring to a simmer. Add cream and lemon juice. Season with salt and pepper. Finish with parsley. Place cooked beef grenadines onto warm servings plates, two per serving. Nappe (coat) beef grenadines with Mustard Sauce. Garnish with minced chives.

Chef Larry’s Notes:
Prime beef tenderloin is used for the beef medallions. It is available at Siesel’s Meats in Bay Park. Have the butchers cut the grenadines for you. The grenadines should be of equal thickness and weigh 4 ounces each.