Beef Medallions with Red Wine Sauce

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef medallions with red wine sauce

Ingredients

Butter - 4 spoons
Garlic - 4 cloves
Shallot - 3 pieces
Veal Tenderloin - 24.7 oz
Cumin leaves - 1 tablespoon
Wheat Flour - 1 tablespoon
Red Grape Juice - 2 glasses
Campbell's Beef Broth - 2 glasses

Step by Step guide

Step 1

Slice the meat into 12 rounds. Gently pound the medallions and season with salt and pepper.

Step 2

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the meat and sear until browned, about 2 minutes on each side, ensuring the inside remains pink. Transfer to a plate and cover with aluminum foil.

Step 3

In the skillet, add the remaining oil, then add the minced garlic, finely chopped shallot, and cumin. Sauté until softened, about 3 minutes. Add the flour and cook for another minute. Then pour in the broth and wine. Cook for about 12 minutes, stirring constantly, until the sauce thickens and reduces to 1.25 cups. Return the meat to the sauce and heat for 1 minute.