Beef medallions with red wine sauce
4 servings
30 minutes
Beef medallions with red wine sauce are the quintessence of French gastronomy, embodying the harmony of flavors and the refinement of traditions. Juicy pieces of beef tenderloin, carefully seared to a golden crust, retain tenderness and rich meat flavor. They are complemented by an exquisite sauce where the tartness of red wine merges with the aroma of garlic, shallots, and cumin, creating a noble aftertaste. This recipe is not just a dish but a symbol of an elegant dinner, perfectly suited for special occasions and romantic evenings. Beef medallions with wine sauce are traditionally served with mashed potatoes or fresh vegetables, allowing each ingredient to unfold and highlight the richness of the flavor palette. Enjoying this dish allows one to feel the depth of French culinary school where every combination is created with impeccable precision.
1
Cut the meat into 12 circles. Slightly pound the medallions and sprinkle with salt and pepper.
- Beef tenderloin: 700 g
2
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the meat and sear until browned, about 2 minutes on each side, so the inside remains pink. Transfer to a plate and cover with foil.
- Butter: 4 tablespoons
- Beef tenderloin: 700 g
3
In the pan, add the remaining oil, minced garlic, finely chopped shallot, and cumin. Sauté until soft for about 3 minutes. Add flour and cook for another minute. Then pour in the broth and wine. Cook for about 12 minutes, stirring constantly, until the sauce thickens and reduces to 1.25 cups. Return the meat to the sauce and heat for 1 minute.
- Butter: 4 tablespoons
- Garlic: 4 cloves
- Shallot: 3 pieces
- Caraway leaves: 1 teaspoon
- Wheat flour: 1 tablespoon
- Beef stock: 2 glasss
- Dry red wine: 2 glasss
4
Serve on plates and drizzle with sauce.
