Antelope in Brie Cream

1 lb antelope steak medallions
salt and pepper, to taste
2 tablespoons butter, clarified
2 tablespoons roasted garlic, mashed
2 tablespoons shallot, chopped
1/4 cup tomato, skinned, seeded, chopped
1/4 cup sherry
1/2 teaspoon thyme, chopped
1 teaspoon parsley chopped
1/2 cup heavy cream
2 1/2 oz. briè; skinned grated
4 Herb Buttermilk Biscuits

Cut antelope steaks into ½ inch thick medallions. Salt and pepper the steaks to taste. Sauté
medallions in clarified butter for two to three minutes on each side or until desired doneness,
hold in warm oven. In same pan melt 1 tablespoon butter, add shallots, chopped tomato
and sauté two minutes, de-glaze with sherry. Add heavy cream, thyme, parsley and roasted
garlic, bring to a simmer. Add the briè, season to taste with salt and pepper.
Place steaks on the buttermilk biscuits and top with the sauce.