Recipe: Appetizing steak medallion with red wine reduction, crispy slice, butter mash & veg
steak medallion with red wine reduction, crispy slice, butter mash & veg. Enjoy the ASMR mukbang eating show with eating. 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.
Add pearl onions and sear until golden. Add red wine; reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. You can have steak medallion with red wine reduction, crispy slice, butter mash & veg using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of steak medallion with red wine reduction, crispy slice, butter mash & veg
- Prepare 2 of steak medallion.
- You need 1 of potato.
- You need 1 of red onion.
- You need 2 of garlic clove.
- You need 2 of carrotts.
- You need 1/2 cup of green whole beans.
- You need 2 tsp of brown sugar.
- You need 1 cup of red wine.
- Prepare 1 dash of worcester sauce.
- It's 2 pinch of rosemary, salt, black pepper & thyme.
Season lightly with salt and pepper. 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. Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
steak medallion with red wine reduction, crispy slice, butter mash & veg step by step
- 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..
Once fully incorporated, spoon the butter onto a large piece of plastic wrap. 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. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
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