Medallions Of Beef Forestiere Recipes

STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE

Steps:

• Sprinkle the beef with salt and pepper.
• Heat one tablespoon of the clarified butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the sliced mushrooms. Cook, stirring, about three minutes.
• Add half of the dry red wine and stir. Cook until reduced almost by half and add the veal broth or beef broth. Bring to the boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about one and one-quarter cups.
• Heat the remaining one tablespoon clarified butter in a heavy skillet and add the beef. Cook the meat on one side for two to three minutes or until nicely browned. Turn the pieces and cook two to three minutes on the second side to the desired degree of doneness. Transfer the meat to a warm platter.
• Add the mushroom sauce to the skillet and stir to dissolve the brown particles that may cling to the bottom of the skillet.
• Swirl the soft butter into the sauce. Spoon an equal amount of the sauce onto six warmed plates. Top each with one piece of beef and garnish with basil sprigs.

MEDALLIONS OF BEEF FORESTIERE

Steps:

• 1. Sprinkle beef with salt and pepper.
• 2. Heat 1 tablespoon butter in saucepan and add shallots and garlic.
• 3. Cook briefly, stirring and add sliced mushrooms.
• 4. Cook, stirring about 3 minutes.
• 5. Add 1/2 the dry red wine and stir.
• 6. Cook until reduced almost by half.
• 7. Add beef or veal broth.
• 8. Bring to boil and add the remaining dry red wine and the Madeira wine.
• 9. Cook until reduced by half.
• 10. There should be about 1 1/4 cups.
• 11. Heat remaining 1 tablespoon butter in heavy skillet and add beef.
• 12. Cook the meat on one side about 2-3 minutes or until browned.
• 13. Turn and cook other side 2-3 minutes.
• 14. Transfer meat to warm platter.
• 15. Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet.
• 16. Swirl 4 tablespoons butter into sauce.
• 17. Serve on top of tenderloins.