Best 5 Beef Medallions In Red Wine Reduction Sauce Recipes

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE

Steps:

• Remove the tenderloin from the refrigerator 1 hour prior to cooking.
• On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
• Preheat the oven to 225 degrees F.
• Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
• Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
• Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
• Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
• Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

MASTER RECIPE: BEEF STOCK/RED WINE REDUCTION SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add all the ingredients, except the butter, salt, and pepper, into a reduction pan, or saucepan, over medium heat.
• 4. Bring to a simmer, and allow the liquid to slowly reduce to about 1/2 cup.
• 5. Chef's Note: Depending on the surface area of the pan you are using this could take from 45 to 90 minutes. Have patience, it will happen... and you will be happy when it does.
• 6. Remove the sauce from the heat, and then strain out the bay leaf, peppercorns, and thyme sprig.
• 7. Return the liquid to the saucepan.
• 8. Add the butter, 1 tablespoon at a time, and whisk until fully incorporated.
• 9. Chef's Note: Taste and add a bit of salt and/or pepper, if needed.
• 10. Cover and keep warm, until needed.
• 11. PLATE/PRESENT
• 12. This sauce is excellent when drizzled over just about any cut of beef, especially a nice medium-rare beef tenderloin.
• 13. Keep the faith, and keep cooking.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut beef medallions 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, cook 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, onion and thyme to skillet and sauté until tender, about 3 minutes.
• Add flour and 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 and heat through, about 1 minute.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.

BEEF MEDALLIONS IN RED WINE SAUCE

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.