Beef mignons in red wine and horseradish sauce
4 servings
30 minutes
Beef medallions in red wine and horseradish sauce are an exquisite dish of French cuisine that combines the tenderness of beef tenderloin with the rich aroma of wine and the spiciness of horseradish. Historically, such a sauce was used to add depth to meat dishes, while horseradish served as a refined contrast to the velvety texture of cream. Grilled medallions acquire an appetizing crust, and the rich wine sauce infuses them with complex flavor notes. This dish is perfect for a festive dinner or a romantic evening when you want to enjoy a harmonious blend of textures and flavors. Serving it with a glass of good red wine will highlight its elegance and depth of flavor.
1
Melt 1 tablespoon of butter in a deep skillet over medium heat. Add finely chopped shallot, black pepper, and cumin, and sauté until the shallot is soft, about 5 minutes.
- Butter: 1 tablespoon
- Shallot: 70 g
- Freshly ground black pepper: 1 teaspoon
- Caraway: 2 stems
2
Add wine, increase the heat, and boil until the sauce reduces to 1 cup, about 20 minutes. Strain the sauce and return it to the pan. Add cream and cook for another 7 minutes until the sauce reaches the desired consistency. Stir in horseradish, and season with salt and pepper.
- Dry red wine: 2 glasss
- Whipped cream: 100 ml
- Horseradish: 25 g
- Freshly ground black pepper: 1 teaspoon
- Freshly ground black pepper: 1 teaspoon
3
Preheat the grill. Season the meat with salt and pepper and place it on the grill. Grill for about 5 minutes on each side for medium doneness.
- Filet mignon: 4 pieces
- Freshly ground black pepper: 1 teaspoon
- Freshly ground black pepper: 1 teaspoon
4
Place the meat on the plates and pour the sauce around it.
- Dry red wine: 2 glasss
