BEEF MEDALLIONS IN RED WINE SAUCE
Due to the lack of recipes for beef medallions on this site and the fact that I bought 4 on sell last night I'm posting this from Cooks Recipes.
Provided by Charlotte J
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut beef medallions crosswise into 12 equal rounds.
- Pound beef rounds to flatten to generous 1/4-inch-thick medallions.
- Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side.
- Transfer beef to plate.
- Add remaining butter to same skillet.
- Add garlic, onion and thyme to skillet and sauté until tender, about 3 minutes.
- Add flour and stir 1 minute.
- Add broth and wine.
- Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
- Return beef and any collected juices to sauce in skillet and heat through, about 1 minute.
Nutrition Facts : Calories 479.8, Fat 22.8, SaturatedFat 11.3, Cholesterol 126.2, Sodium 475, Carbohydrate 8.7, Fiber 0.6, Sugar 2, Protein 36.8
BEEF MEDALLIONS IN RED WINE REDUCTION SAUCE
Yield 4
Number Of Ingredients 8
Steps:
- Cut tenderloin into rounds and press to flatten to 1/4" thick medallions. Season lightly with salt and pepper. Melt 2 Tbsp butter in large heavy skillet over medium-high heat. Working in batches, saute beef 2 min per side (until brown on outside, but still pink in center). Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 min. Add flour; stir 1 min. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups; stirring occasionally, about 12 min. Return beef and any juices to sauce in skillet, heat through (1 min)
MASTER RECIPE: BEEF STOCK/RED WINE REDUCTION SAUCE
This is an excellent reduction sauce that will compliment just about any cut of beef you choose to drizzle it over. In addition, it's excellent over a nice pile of garlic mash potatoes. I call this a "Master Recipe" because it can be used in so many creative ways. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
- 4. Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
- 5. Chef's Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen... and you will be happy when it does.
- 6. Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
- 7. Return the liquid to the saucepan.
- 8. Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
- 9. Chef's Note: Taste and add a bit of salt and/or pepper, if needed.
- 10. Cover and keep warm, until needed.
- 11. PLATE/PRESENT
- 12. This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
- 13. Keep the faith, and keep cooking.
BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE
Do not over cook the meat. The Beef Industry has recently started cutting the 'beef medallion cut' in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut.
Provided by Charlotte J
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
- Season with the salt and pepper.
- In a medium skillet, melt a tablespooon of butter over med-high heat.
- Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
- After browning remove each tenderloin from pan and keep warm.
- Add remaining butter to skillet, and when melted, add mushrooms and shallots.
- Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
- Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
- Add broth and wine, and bring to a boil.
- Cook until liquid is thickened and reduced to about 1/2 cup.
- Return beef to the pan, and heat through, about 1 minute.
- Arrange beef on plate and spoon sauce and mushrooms over.
Nutrition Facts : Calories 287, Fat 18.9, SaturatedFat 8.9, Cholesterol 75.6, Sodium 257.3, Carbohydrate 5.6, Fiber 0.3, Sugar 2.1, Protein 15.3
MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION
Make and share this Medallions of Beef Tenderloin With Cabernet Reduction recipe from Food.com.
Provided by Doesnt Do Dishes
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the tenderloin with olive oil.
- Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the tenderloin for a minute or so on all sides.
- Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
- Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
- Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the tenderloin into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
- Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
Nutrition Facts : Calories 169.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2407.5, Carbohydrate 6.1, Fiber 0.9, Sugar 0.1, Protein 1
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- Cut tenderloin into 3/4 to 1-inch pieces. Pound beef rounds to flatten to generous 3/8″ to 1/2″ thick medallions. Season lightly with salt and pepper. Set aside.
- Add two tablespoons butter to a saucepan. Add onions and thyme; sauté until tender, about 3 minutes. Add garlic and saute for a few seconds longer. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to about one cup stirring occasionally about 13 minutes at a good simmer.
- After the sauce has simmered about five minutes, melt 1 tablespoon butter and olive oil in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on the outside but still pink in center, about two to three minutes on the first side. Watch for juice to develop on the top side, then turn and continue to cook to desired temperatuare, anywhere from 30 seconds up to a minute or two. Transfer beef to plate.
- Add sauce to the hot skillet, whisking. You’ll notice it slightly thickens as it’s added. Don’t bring to a boil, just gently reheat; Add any juices from the resting beef and stir in.
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