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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steak medallion with red wine reduction, crispy slice, butter mash & veg. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

steak medallion with red wine reduction, crispy slice, butter mash & veg is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. steak medallion with red wine reduction, crispy slice, butter mash & veg is something that I have loved my whole life.

Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib. Carmalize fresh sliced mushrooms and thinly sliced red onions in a little butter and olive oil.

To get started with this particular recipe, we must first prepare a few components. You can cook steak medallion with red wine reduction, crispy slice, butter mash & veg using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make steak medallion with red wine reduction, crispy slice, butter mash & veg:
  1. Prepare 2 steak medallion
  2. Prepare 1 potato
  3. Make ready 1 red onion
  4. Take 2 garlic clove
  5. Take 2 carrotts
  6. Get 1/2 cup green whole beans
  7. Make ready 2 tsp brown sugar
  8. Get 1 cup red wine
  9. Get 1 dash worcester sauce
  10. Prepare 2 pinch rosemary, salt, black pepper & thyme

Add the beef, in batches if necessary, and saute until outside is brown but inside is After browning remove each tenderloin from pan and keep warm. Add remaining butter to skillet, and when melted, add mushrooms and shallots. Pan-Seared Steak With Red Wine Sauce. Place the pork slices on a flat surface.

Instructions to make steak medallion with red wine reduction, crispy slice, butter mash & veg:
  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.

Pound the meat lightly with a mallet or meat pounder. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving. Ribeye steaks served with a red wine reduction sauce is bound to bring smiling faces to the dinner table. This recipe uses a reverse sear method to ensure juicy, perfectly cooked beef.

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