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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, steak medallion with red wine reduction, crispy slice, butter mash & veg. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

steak medallion with red wine reduction, crispy slice, butter mash & veg is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. steak medallion with red wine reduction, crispy slice, butter mash & veg is something that I have loved my entire life. They’re nice and they look wonderful.

Here is how you can achieve that. Making Medallions of Beef with Red Wine Reduction: This recipe is really no fuss and quick cooking. It starts with the sauce, which takes a bit longer to make than the beef. Heat oil in pan over medium heat.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Prepare 2 garlic clove
  5. Get 2 carrotts
  6. Take 1/2 cup green whole beans
  7. Make ready 2 tsp brown sugar
  8. Prepare 1 cup red wine
  9. Take 1 dash worcester sauce
  10. Get 2 pinch rosemary, salt, black pepper & thyme

Add remaining butter to skillet, and when melted, add mushrooms and shallots. Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed. Add broth and wine, and bring to a boil. Pour red wine reduction over steaks while cooking.

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.

Add broth and wine, and bring to a boil. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there. Place pan with steaks into the oven. Fold the wrap over the butter and twist the ends to create a log of red wine butter.

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