↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 large shallots, chopped
1 cup Zinfandel or other full-bodied red wine
2 cups beef stock
2 tbsp plus 1/2 cup panko bread crumbs or other coarse dried bread crumbs
1 tsp unsalted butter
3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 egg white
4 filets mignons, trimmed, each 5 oz. and 1 1/4 inches thick
Salt and freshly ground pepper, to taste
In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 tbsp bread crumbs and the butter and puree to form a smooth sauce.
About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.
Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.
Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes. Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot. Serves 4.
view more member recipes
HERB-CRUSTED BEEF MEDALLIONS WITH ZINFANDEL-SHALLOT SAUCE
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 large shallots, chopped
1 cup Zinfandel or other full-bodied red wine
2 cups beef stock
2 tbsp plus 1/2 cup panko bread crumbs or other coarse dried bread crumbs
1 tsp unsalted butter
3 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 egg white
4 filets mignons, trimmed, each 5 oz. and 1 1/4 inches thick
Salt and freshly ground pepper, to taste
In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 tbsp bread crumbs and the butter and puree to form a smooth sauce.
About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.
Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.
Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes. Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herb Crusted Beef Tenderloin With Horseradish Sauce
by sgre52160
1 3 1/2 TO 5 lb fully trimmed beef tenderloin, butt end left intact 2 tbsp extra-virgin olive oil Kosher salt, to taste 3 tbsp Dijon mustard 3 tbsp cracked black peppercorns 2 tbsp finely chopped
by sgre52160
1 3 1/2 TO 5 lb fully trimmed beef tenderloin, butt end left intact 2 tbsp extra-virgin olive oil Kosher salt, to taste 3 tbsp Dijon mustard 3 tbsp cracked black peppercorns 2 tbsp finely chopped
Beef Tenderloin Medallions With Herb Crust
by sgre52160
1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley 2 tsp rosemary 1 tsp lightly chopped fresh thyme 1 1/2 tsp kosher salt Coarsely ground black pepper 8 (2 1/4 lbs) beef te
by sgre52160
1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley 2 tsp rosemary 1 tsp lightly chopped fresh thyme 1 1/2 tsp kosher salt Coarsely ground black pepper 8 (2 1/4 lbs) beef te
Herb Roasted Pork Loin With Parsley Shallot Sauce
by sgre52160
2 garlic cloves, minced (1 tbsp) 1/2 tsp salt 2 tsp olive oil 1 tbsp finely chopped fresh sage leaves or 1 tsp dried sage 1 tbsp finely chopped fresh rosemary leaves or 1 tsp dried rosemary, c
by sgre52160
2 garlic cloves, minced (1 tbsp) 1/2 tsp salt 2 tsp olive oil 1 tbsp finely chopped fresh sage leaves or 1 tsp dried sage 1 tbsp finely chopped fresh rosemary leaves or 1 tsp dried rosemary, c
Beef Tenderloin With Pinot Noir Shallot Sauce
by sgre52160
1 (6-lb) beef tenderloin, trimmed 1 pound shallots, peeled and halved lengthwise 1 cup Pinot Noir wine 2 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 tbsp salt 1 1/2 tsp granulated onion, granu
by sgre52160
1 (6-lb) beef tenderloin, trimmed 1 pound shallots, peeled and halved lengthwise 1 cup Pinot Noir wine 2 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 tbsp salt 1 1/2 tsp granulated onion, granu
Beef Medallions With Cognac Sauce
by sgre52160
8 tbsp unsalted butter 1 cup chopped shallots 4 tsp brown sugar, packed 4 cup canned chicken broth 2 cup canned beef broth 1 cup Cognac or brandy 1 cup whipping cream 8 (4 oz) beef tender
by sgre52160
8 tbsp unsalted butter 1 cup chopped shallots 4 tsp brown sugar, packed 4 cup canned chicken broth 2 cup canned beef broth 1 cup Cognac or brandy 1 cup whipping cream 8 (4 oz) beef tender
view more member recipes
related CDKitchen recipes
Portobello-Smothered Beef Medallions
Pork Medallions With Fig And Port Wine Sauce
Chocolate-Zinfandel Sauce
Venison Medallions In Dried Cranberry Sauce
Filetto Pizzaiolo
Zinfandel Syrup
Herb Crusted Beef Filet, Sweet Potato Straws, Wine Glaze
Cedar-Planked Salmon With Huckleberry-Zinfandel Sauce
Claim Jumper Pot Roast
Beef Medallions In Red Wine Sauce