4	Slices	French bread, lightly toasted
2	oz	Dijon mustard
12	oz	Cedar Canyon Beef Minute Medallions
1	Tbsp	olive oil
4	oz	onions, caramelized
4	oz	mushrooms, sautéed
1	oz	Brandy
4	oz	beef stock
1	Tbsp	demi-glace
	As needed	Diamond Crystal Kosher Salt
	As needed	black pepper
4	slices	Swiss cheese

• Spread ½ oz of Dijon mustard on each slice of toasted French bread. Set aside



• In a 350°F fryer, flash fry Cedar Canyon Beef Minute Medallions until fully cooked (approximately 1 minute). Drain.



• Add olive oil to a large sauté pan over medium high heat. Add caramelized onions, sauteed mushrooms. Once hot, deglaze with brandy and reduce to nearly dry.



• Add beef stock and reduce by half. Then add demi-glace and cooked Beef Minute Medallions. Toss until well coated.



• Pour beef mixture evenly over slices of French bread and melt Swiss cheese over the top of each.