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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 lb eye round steaks (4 steaks)
1/2 tsp salt
1/4 tsp pepper
1/2 cup red wine and Madeira
1/2 tsp tomato paste
1 clove garlic, finely minced
1/4 cup finely minced shallot
1/2 tsp thyme
Sprinkle meat with salt and pepper
Heat a non-stick skillet on high. Add the steaks and cook 3 minutes, or until browned. Turn, reduce heat to medium high and cook 3 to 4 minutes longer, or to desired degree of doneness. Remove from the pan.
Add wine, Madeira and tomato paste to the pan and stir to detach any bits stuck to the surface. Add the garlic, shallot and thyme and reduce the heat to medium. Cook 3 to 4 minutes, stirring frequently, or until the sauce is slightly thickened. Serve the steaks with the sauce spooned over the top. Serves 4
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BEEF MEDALLIONS WITH MADEIRA WINE SAUCE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 lb eye round steaks (4 steaks)
1/2 tsp salt
1/4 tsp pepper
1/2 cup red wine and Madeira
1/2 tsp tomato paste
1 clove garlic, finely minced
1/4 cup finely minced shallot
1/2 tsp thyme
Sprinkle meat with salt and pepper
Heat a non-stick skillet on high. Add the steaks and cook 3 minutes, or until browned. Turn, reduce heat to medium high and cook 3 to 4 minutes longer, or to desired degree of doneness. Remove from the pan.
Add wine, Madeira and tomato paste to the pan and stir to detach any bits stuck to the surface. Add the garlic, shallot and thyme and reduce the heat to medium. Cook 3 to 4 minutes, stirring frequently, or until the sauce is slightly thickened. Serve the steaks with the sauce spooned over the top. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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