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

1. Prepare 2 of steak medallion.
2. You need 1 of potato.
3. You need 1 of red onion.
4. You need 2 of garlic clove.
5. You need 2 of carrotts.
6. You need 1/2 cup of green whole beans.
7. You need 2 tsp of brown sugar.
8. You need 1 cup of red wine.
9. Prepare 1 dash of worcester sauce.
10. 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

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..

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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