Herb-Butter Beef Medallions with Red-Wine Elegance
Herb-Butter Beef Medallions with Red-Wine Balsamic Reduction
Thick filet-mignon medallions seared to a perfect crust, nestled in a velvety red-wine balsamic sauce and crowned with melting garlic-herb butter. Restaurant elegance in 25 minutes!
⸻
Ingredients (serves 2)
Beef & seasoning
• 3 beef tenderloin medallions (6 oz / 170 g each, 1½ in thick)
• Salt & freshly ground black pepper
• 1 Tbsp neutral oil
Garlic-herb butter
• 2 Tbsp unsalted butter, softened
• 1 tsp chopped fresh parsley
• ½ tsp chopped fresh thyme
• 1 small garlic clove, minced
• Pinch of salt
Red-wine balsamic reduction
• ½ cup dry red wine
• 2 Tbsp balsamic vinegar
• 1 Tbsp cold butter (for finishing)
⸻
Instructions
1. Make compound butter – Mash butter with parsley, thyme, garlic & salt. Shape into three small coins; chill.
2. Season & sear – Pat medallions dry; season all sides liberally with salt & pepper. Heat oil in a heavy skillet until shimmering. Sear medallions 2 ½ – 3 min per side (plus 30 s on edges) for a medium-rare crust. Transfer to a warm plate to rest.
3. Deglaze sauce – Off heat 10 s, pour in wine & balsamic (watch the steam). Return to medium heat; scrape browned bits. Simmer 3 min until syrupy. Whisk in cold butter for gloss; season with a pinch of salt.
4. Finish & serve – Return medallions to pan 30 s, spooning sauce over. Plate, top each with an herb-butter coin, and drizzle remaining sauce.
⸻
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#beefmedallions #herbbutter #redwinesauce #cooklikeapro #100ebooks #weeknightgourmet #steakrecipe #castironcooking
Herb-Butter Beef Medallions with Red-Wine Elegance
Herb-Butter Beef Medallions with Red-Wine Balsamic Reduction
Thick filet-mignon medallions seared to a perfect crust, nestled in a velvety red-wine balsamic sauce and crowned with melting garlic-herb butter. Restaurant elegance in 25 minutes!
⸻
Ingredients (serves 2)
Beef & seasoning
• 3 beef tenderloin medallions (6 oz / 170 g each, 1½ in thick)
• Salt & freshly ground black pepper
• 1 Tbsp neutral oil
Garlic-herb butter
• 2 Tbsp unsalted butter, softened
• 1 tsp chopped fresh parsley
• ½ tsp chopped fresh thyme
• 1 small garlic clove, minced
• Pinch of salt
Red-wine balsamic reduction
• ½ cup dry red wine
• 2 Tbsp balsamic vinegar
• 1 Tbsp cold butter (for finishing)
⸻
Instructions
1. Make compound butter – Mash butter with parsley, thyme, garlic & salt. Shape into three small coins; chill.
2. Season & sear – Pat medallions dry; season all sides liberally with salt & pepper. Heat oil in a heavy skillet until shimmering. Sear medallions 2 ½ – 3 min per side (plus 30 s on edges) for a medium-rare crust. Transfer to a warm plate to rest.
3. Deglaze sauce – Off heat 10 s, pour in wine & balsamic (watch the steam). Return to medium heat; scrape browned bits. Simmer 3 min until syrupy. Whisk in cold butter for gloss; season with a pinch of salt.
4. Finish & serve – Return medallions to pan 30 s, spooning sauce over. Plate, top each with an herb-butter coin, and drizzle remaining sauce.
⸻
Dreaming of more luxe steak ideas?
Comment STEAK to get the Steak Lover’s eBook with 479 sizzling recipes for $3.90 USD.
Or comment 100 to unlock our bundle of 100 eBooks — over 80 000 recipes — for just $5 USD.
#beefmedallions #herbbutter #redwinesauce #cooklikeapro #100ebooks #weeknightgourmet #steakrecipe #castironcooking
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