Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, steak medallion with red wine reduction, crispy slice, butter mash & veg. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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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 begin with this particular recipe, we must first prepare a few ingredients. You can cook steak medallion with red wine reduction, crispy slice, butter mash & veg using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make steak medallion with red wine reduction, crispy slice, butter mash & veg:

1. Prepare 2 steak medallion
2. Take 1 potato
3. Get 1 red onion
4. Get 2 garlic clove
5. Take 2 carrotts
6. Get 1/2 cup green whole beans
7. Get 2 tsp brown sugar
8. Take 1 cup red wine
9. Prepare 1 dash worcester sauce
10. Take 2 pinch rosemary, salt, black pepper & thyme

To make a classic filet mignon medallion shape, most people trim way this piece, but it is still part of the tenderloin cut and tastes great, although not quite as tender as the rest of the tenderloin, so keep it if. Ribeye Steaks with Red Wine Reduction Sauce - Jessica Gavin. Steak with red wine reduction is the perfect combination of sweet and savory. A simple red wine reduction sends the Medallions of Beef with Red Wine Reduction are a great way to use scrappier parts of Beef Tenderloin but might.

Steps 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.

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. plated seared-steak-with-red-wine-jus-and-crispy-parmesan-potatoes nutrition facts and nutritional information. Red wine is reduced with the pan juices for the sauce. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon.

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