Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, steak medallion with red wine reduction, crispy slice, butter mash & veg. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Season lightly with salt and pepper.
steak medallion with red wine reduction, crispy slice, butter mash & veg is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. steak medallion with red wine reduction, crispy slice, butter mash & veg is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must 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:
- Make ready 2 steak medallion
- Make ready 1 potato
- Get 1 red onion
- Take 2 garlic clove
- Take 2 carrotts
- Prepare 1/2 cup green whole beans
- Make ready 2 tsp brown sugar
- Get 1 cup red wine
- Get 1 dash worcester sauce
- Prepare 2 pinch rosemary, salt, black pepper & thyme
Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
Instructions to make steak medallion with red wine reduction, crispy slice, butter mash & veg:
- 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.
- peel & chop potato & carrotts (long strips). place in seperate pans of water. also pop green beans in another pan of water
- open steak, trim off any unwanted fat & leave at room tempreture for 20 mins before cooking.
- once reduction been on heat for 2 hours put the heat to your carrotts, potato & green beans
- pre heat oven gas mark 8. add your potato crisp to tray this will take roughly 18 mins to cook.
- 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.
- remove potato & butter & mash.. remove carrotts & beans & drain. taste reduction first if too sweet add little more salt. then serve up.
Bring a sauté pan to high heat. Add remaining tablespoon of olive oil. The hallmark of ribeye steaks is the stunning marbling and strong beefy flavor. To capitalize on this cut, I made a sauce from the pan drippings. In this case, a bold red wine reduction sauce to complement the steak.
So that is going to wrap this up with this exceptional food steak medallion with red wine reduction, crispy slice, butter mash & veg recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
