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 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
BEEF MEDALLIONS IN RED WINE SAUCE
Provided by James G. Nichols
Categories Beef Sauté Valentine's Day Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tenderloin 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, sauté 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, shallots and thyme; sauté until tender, about 3 minutes. Add flour; 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; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
BEEF TENDERLOIN MEDALLIONS WITH RED WINE REDUCTION
CUT FROM THE SHORT LOIN SECTION, beef tenderloin is a succulent cut of meat. Grilling adds flavor, and with a sprinkling of dried herbs and an intense red wine sauce, the beef is even more flavorful.
Yield serves 4
Number Of Ingredients 20
Steps:
- Rub each side of the tenderloin with the garlic powder, kosher salt, pepper, and herbs. Set aside for 30 minutes. Just prior to grilling, drizzle the tenderloin all over with the olive oil, evenly coating it.
- Preheat the oven to 400°F.
- Prepare your grill by scraping it, oiling it, and heating it to high.
- When the grill is as hot as possible, place the tenderloin in the center. If you are using a charcoal grill, place the tenderloin on the grill directly over the hot coals. Sear each side for 1 minute, moving the meat to a new spot on the grill each time you turn it. Cook each side of the tenderloin just long enough to sear it, not cook it through.
- Remove the tenderloin from the grill and place it on a baking sheet. Roast it in the oven for 20 to 25 minutes for medium-rare. A meat thermometer inserted in the thickest part of the meat should read 115˚F. Remove the meat from the oven, transfer it to a cutting board, and let it rest for 10 to 15 minutes before slicing.
- To serve, slice the tenderloin into 1/2- to 1-inch medallions. Divide the medallions among 4 plates and sprinkle with sea salt and pepper. Drizzle the red wine reduction on top.
- In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
- Strain the mixture, discarding the solids. Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes. Watch the sauce carefully; it can burn if it is reduced too much.
- Remove the pan from the heat. Add the butter and whisk until it is melted, about 1 minute. Taste and add salt and pepper as needed. If the sauce tastes sharp, add a pinch of sugar.
- The tenderloin can be seared on the grill several hours before cooking it. For dinner parties, sear the tenderloin before the party and then finish it in the oven.
BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE PRINT RECIPE - (4.3/5)
Provided by á-17861
Number Of Ingredients 15
Steps:
- Directions 1 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. 2 Season with the salt and pepper. 3 In a medium skillet, melt a tablespooon of butter over med-high heat. 4 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. 5 After browning remove each tenderloin from pan and keep warm. 6 Add remaining butter to skillet, and when melted, add mushrooms and shallots. 7 Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer. 8 Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed. 9 Add broth and wine, and bring to a boil. 10 Cook until liquid is thickened and reduced to about 1/2 cup. 11 Return beef to the pan, and heat through, about 1 minute. 12 Arrange beef on plate and spoon sauce and mushrooms over.
More about "beef medallions in red wine reduction sauce recipes"
MEDALLIONS OF BEEF WITH RED WINE REDUCTION - FRUGAL …
From frugalhausfrau.com
EASY COQ AU VIN SAUCE RECIPE: DELICIOUS AND SIMPLE - CHEF JEAN …
From chefjeanpierre.com
BOEUF BOURGUIGNON (BEEF STEW WITH RED WINE) - TODAY
From today.com
RED WINE BEEF STEW - PLATINGS - PAIRINGS
From platingsandpairings.com
PERFECT BEEF TENDERLOIN MEDALLIONS WITH PEPPERCORN SAUCE - CHEF …
From chefjeanpierre.com
10 BEST BEEF MEDALLIONS RED WINE SAUCE RECIPES - YUMMLY
From yummly.com
SAUTEED BEEF MEDALLIONS WITH PEARL ONION RED WINE …
From surlatable.com
BEEF MEDALLIONS WITH RED WINE SAUCE - TONY'S MEATS & MARKET
From tonysmarket.com
BEEF MEDALLIONS AND RED WINE SAUCE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
BEEF MEDALLIONS IN RED WINE REDUCTION SAUCE RECIPES
From tfrecipes.com
30 BEEF MEDALLIONS RECIPES THAT WILL MAKE YOUR TASTE …
From pitmastercentral.com
BEEF FILLET MEDALLIONS WITH RED WINE SAUCE - NOMU
From nomu.co.za
BEEF RUMP MEDALLIONS IN RED WINE SAUCE WITH ROASTED ONIONS
From bosskitchen.com
BORDELAISE SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
BEEF MEDALLIONS IN RED WINE SAUCE RECIPE
From cdkitchen.com
RED WINE REDUCTION FOR BEEF TENDERLOIN - SIMPLE …
From simpleawesomecooking.com
BEEF MEDALLIONS IN RED WINE SAUCE - COOKSRECIPES
From cooksrecipes.com
RICH AND CREAMY SAUCE RECIPES FOR YOUR HOLIDAY ROAST
From girlcarnivore.com
SAUTéED MEDALLIONS WITH PEARL ONION RED WINE SAUCE
From certifiedangusbeef.com
15 BEST SAUCES TO PAIR WITH STEAK - CHOWHOUND
From chowhound.com
BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE …
From mydish.co.uk
VEGETARIAN PORCINI WELLINGTON WITH RED WINE REDUCTION RECIPE
From tastingtable.com
BEEF TENDERLOIN MEDALLIONS WITH RED WINE MUSHROOM SAUCE
From canadianliving.com
PAN SEARED SALMON RECIPE WITH A PERFECT TARRAGON CREAM SAUCE
From chefjeanpierre.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love