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 is Griffin, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, steak medallion with red wine reduction, crispy slice, butter mash & veg. It is one of my favorites food recipes. This time, I am going to make it a little 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 on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. steak medallion with red wine reduction, crispy slice, butter mash & veg is something that I have loved my whole life. They’re fine and they look fantastic.

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.

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

A red wine reduction is a sauce made with red wine, beef broth and aromatic vegetables and is used to drizzle over steaks and roasts. Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Swirl in the butter and pour the sauce over the medallions.

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.

Remove the bay leaf and thyme sprigs before serving. In a bowl, beat the butter until soft, then gradually add the wine, parsley and plently of black pepper. Spoon onto a piece of cling film, wap tightly and form into a. Red wine is reduced with the pan juices for the sauce. Boil until the wine is reduced by half, and is thick and syrupy.

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