MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION
Make and share this Medallions of Beef Tenderloin With Cabernet Reduction recipe from Food.com.
Provided by Doesnt Do Dishes
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the tenderloin with olive oil.
- Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the tenderloin for a minute or so on all sides.
- Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
- Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
- Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the tenderloin into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
- Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
Nutrition Facts : Calories 169.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2407.5, Carbohydrate 6.1, Fiber 0.9, Sugar 0.1, Protein 1
BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
PAN-ROASTED BEEF MEDALLIONS
I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.
Provided by ElaineAnn
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
- Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
- Cover with plastic wrap and refrigerate overnight.
- Remove from refrigerator and bring to room temperature before roasting.
- Preheat oven to 400°.
- Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
- Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
- Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
- Prep time does not include overnight refrigeration.
Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
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.
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- Place garlic on a cutting board; sprinkle with 1/4 teaspoon salt. Chop until coarse, but consistent. Then, scrape with the flat side of knife to mash.
- Rub the garlic mixture evenly on all 4 beef medallions. Replace the paper towels on the plate, and allow the beef medallions to quick-cure, uncovered, in the refrigerator, for about 30 minutes.
MEDALLIONS OF BEEF WITH CARAMELIZED RED WINE ONIONS ...
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- Preheat oven to 350°F (180°C). In a large heavy skillet over medium-low heat, melt butter. Add onions and cook until caramelized, 15 to 20 min, stirring often.
- Season beef medallions with pepper and 1 tsp (5 mL) salt. Heat oil in a large ovenproof skillet over high heat. When hot, sear steaks 1 min. per side (in batches if necessary to avoid overcrowding). If skillet is large enough, place in oven and cook steaks to desired degree of doneness, 7 to 10 min. for medium. (Or place steaks on a baking sheet and place in the oven to finish cooking).
- Remove beef medallions, set aside to rest. Add red wine, beef broth, cream and peppercorns to skillet, stirring to deglaze pan. Simmer to reduce liquid to half, about 5 to 7 min. Add caramelized onions, remaining salt and thyme and stir to combine. Serve sauce over beef medallions.
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- In a saucepan, bring the Madeira, shallot, thyme, and bay leaf to a gentle simmer and cook until the wine is reduced to a light syrup coating the shallots. The wine may flame briefly but will go out just as quickly.
- Meanwhile, pat the beef medallions dry with paper towels and season one side of the meat with salt and pepper. Heat a heavy skillet over low heat. Add the oil to the pan, increase the heat to medium-high, and place the meat, seasoned-side down, in the pan. Sauté until the steaks are a rich, burnished brown on the bottom, about 4 minutes. Season the remaining side with salt and pepper to taste, turn, reduce the heat slightly, and brown the other side, 3 to 4 minutes. Brown the sides of the medallions by standing them on their sides. Transfer the meat to a plate.
- To serve, remove any strings from the beef medallions. Place the beef on warmed plates or a platter. Top with the foie gras and nap with the sauce, making sure that a couple slices of truffles rest on each serving of foie gras. Serve immediately.
MEDALLIONS OF BEEF WITH MUSHROOMS RECIPE - FOOD & WINE
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- In a large nonreactive skillet, bring 1 cup of water to a boil. Add the asparagus tips and boil over high heat until just tender, about 3 minutes. Drain in a colander and rinse under cold water to refresh.
- Season the steaks with salt and pepper. Heat the oil in the skillet over moderately high heat until almost smoking. Add 1/2 tablespoon of the butter and when the foam subsides, add the steaks and cook, turning once, until well browned, about 6 minutes for medium-rare.
- Remove the skillet from the heat and pour in the Cognac; stand back in case it ignites. Return the skillet to moderately high heat and turn the steaks to coat. Cook until the sauce is slightly reduced, about 2 minutes. Transfer the steaks to a plate.
MEDALLIONS OF BEEF WITH RED WINE REDUCTION - FRUGAL HAUSFRAU
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- Cut tenderloin into 3/4 to 1-inch pieces. Pound beef rounds to flatten to generous 3/8″ to 1/2″ thick medallions. Season lightly with salt and pepper. Set aside.
- Add two tablespoons butter to a saucepan. Add onions and thyme; sauté until tender, about 3 minutes. Add garlic and saute for a few seconds longer. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to about one cup stirring occasionally about 13 minutes at a good simmer.
- After the sauce has simmered about five minutes, melt 1 tablespoon butter and olive oil in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on the outside but still pink in center, about two to three minutes on the first side. Watch for juice to develop on the top side, then turn and continue to cook to desired temperatuare, anywhere from 30 seconds up to a minute or two. Transfer beef to plate.
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