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 John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, steak medallion with red wine reduction, crispy slice, butter mash & veg. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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This beef medallion recipe is surprisingly easy to make in a skillet. Return pan used to cook steaks to medium-low heat. Carne Asada Steak Steak Medallions Covered with Sautéed Peppers, Onions, and Cilantro. Chargrilled New York Steak Served with mashed Potatoes and Vegetable.

To get started with this particular recipe, we must prepare a few ingredients. 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 that.

The ingredients needed to make steak medallion with red wine reduction, crispy slice, butter mash & veg:
  1. Take 2 steak medallion
  2. Prepare 1 potato
  3. Get 1 red onion
  4. Make ready 2 garlic clove
  5. Get 2 carrotts
  6. Prepare 1/2 cup green whole beans
  7. Get 2 tsp brown sugar
  8. Get 1 cup red wine
  9. Take 1 dash worcester sauce
  10. Get 2 pinch rosemary, salt, black pepper & thyme

Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. Stir beef broth with the wine. Turn off the heat and stir in the remaining butter until melted and thoroughly combined.

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.

Stir beef broth with the wine. Turn off the heat and stir in the remaining butter until melted and thoroughly combined. Season with salt and pepper to taste. Serve the rested beef with the mashed potatoes and cooked kale. Top the beef and potatoes with the pan sauce.

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