Recipe: Delicious steak medallion with red wine reduction, crispy slice, butter mash & veg

steak medallion with red wine reduction, crispy slice, butter mash & veg. A simple red wine reduction sends the flavors of the steak over the top! Every kitchen simply must have a good skillet! Red SangriaA Spanish Creation with Rich Red Wine and Fresh Fruit, Served over Ice.

Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter. To make a classic filet mignon medallion shape, most people trim way this piece, but it is still part of the tenderloin cut and tastes great, although not quite as tender as the rest of the tenderloin, so keep it if. This beef medallion recipe is surprisingly easy to make in a skillet. You can have steak medallion with red wine reduction, crispy slice, butter mash & veg using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of steak medallion with red wine reduction, crispy slice, butter mash & veg

1. It's 2 of steak medallion.
2. Prepare 1 of potato.
3. It's 1 of red onion.
4. It's 2 of garlic clove.
5. You need 2 of carrotts.
6. It's 1/2 cup of green whole beans.
7. Prepare 2 tsp of brown sugar.
8. You need 1 cup of red wine.
9. Prepare 1 dash of worcester sauce.
10. Prepare 2 pinch of rosemary, salt, black pepper & thyme.

Other cuts that you can use for this recipe: Sirloin Steak. Add pearl onions and sear until golden. Add red wine; reduce by half. Add beef stock, tomato paste, salt, pepper and thyme.

steak medallion with red wine reduction, crispy slice, butter mash & veg step by step

1. Reduction: pre heat pan, chop red onions & add to pot. once soft add garlic & brown sugar. once this is browned add the red wine, rosemary, thyme, worcester sauce, salt & pepper. bring to the boil & simmer for 2.5 hours..
2. peel & chop potato & carrotts (long strips). place in seperate pans of water. also pop green beans in another pan of water.
3. open steak, trim off any unwanted fat & leave at room tempreture for 20 mins before cooking..
4. once reduction been on heat for 2 hours put the heat to your carrotts, potato & green beans.
5. pre heat oven gas mark 8. add your potato crisp to tray this will take roughly 18 mins to cook..
6. ok, you will have around 15 mins left, pre heat griddle pan with little olive oil. once hot add your steak. (rare - medium) 3mins each side. (medium - well) 5 mins each side. (well done) 7 mins each side. once cooked remove from pan to plate. pour over remaining juice & allow to rest for 5 minutes..
7. remove potato & butter & mash.. remove carrotts & beans & drain. taste reduction first if too sweet add little more salt. then serve up..

Heat olive oil in a small saucepan over medium heat. Seared fillet steaks are finished in red wine and balsamic vinegar for a quick and simple dinner for Filet mignon tenderloins with garlic and herb butter-- these buttery filets are cooked in a cast iron Pan Seared Filet Mignon with Red Wine Shallot Reduction. Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Swirl in the butter and pour the sauce over the medallions.