Braised Beef Pasta Menu Description: "Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna's recipe." It's a mistake to assume that a recipe posted to a restaurant chain's website is the real recipe for the food served there.Preheat oven to 350°. Heat an ovenproof skillet over medium-high heat. Rub tenderloin with oil; sprinkle with salt and pepper. Cook tenderloin in skillet for 2 to 3 minutes per side or until browned.Beef Tenderloin Medallions with a Madeira Wine Pan Sauce. Serves 2 (can easily be doubled) Ingredients. 2 Beef Tenderloin approximately 5-6 ounces each. Salt and pepper. 2 tablespoons high heat oil or clarified butter (Ghee) 1 tablespoon chopped shallots. 3 tablespoons unsalted butter. 1 tablespoon flour. 1 cup beef stock. ½ cup Madeira wineBeef Medallions in a Red Wine Sauce made with pearl onions and mushrooms is dinner that is perfect for any occasion. Serve this dish with roasted or mashed potatoes for a perfect meal. If you can't tell by now, I love beef. Not only do I love a great steak like filet mignon, but I love beef tenderloin as well.For the beef tenderloin: 3 lb. center cut beef tenderloin (see Recipe Note #1) 1 tbsp. kosher salt 1 tsp freshly ground black pepper 2 tbsp vegetable oil
In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown.Maggiano's Beef Tenderloin Medallions. Balsamic Cream Sauce: 3 tablespoons butter; 1 teaspoon minced garlic; 1 cup heavy cream; 2 tablespoons Parmesan cheese; 1/4 teaspoon salt 2 tablespoons extra virgin olive oil; Six 2 1/2-ounce beef tenderloin filets; Salt; Ground black pepper; Garnish: Minced Italian Parsley; On the Side: GarlicBeef tenderloin in cognac sauce with French green beans.Pat medallions dry. Heat oil in pan over medium heat. Sear medallions, browning for 2 minutes on each side to develop a dark mahogany crust; remove from pan. Add pearl onions and sear until golden. Add red wine; reduce by half. Add beef stock, tomato paste, salt, pepper and thyme. Simmer 2 minutes until sauce has thickened.
Ingredients 4 tablespoons butter, divided 1 teaspoon canola oil 2 beef tenderloin steaks (1 inch thick and 4 ounces each)Preparation. Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute.DIRECTIONS Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each... Season with the salt and pepper. In a medium skillet, melt a tablespooon of butter over med-high heat. Add the beef, in batches if necessary, and saute until outsideHere's a special, quick and easy dinner. Beef tenderloin medallions cook in under 10 minutes, and the sauce takes only a few more. © MCT Beef tenderloin in cognac sauce with French green beans....To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Add the pepper, bay leaf and thyme and stir to mix.
If there’s one thing I don’t spend some huge cash one, it’s generally any more or less pricey beef or steak; it’s beautiful “rare” round our area. (I have a rule; one bad joke consistent with post, so you’re secure, now.) When I do splurge, it’s not your reasonable dinner night time, and for an important day dinner, this recipe for Medallions of Beef with Red Wine Reduction has turn out to be more or less my “signature” dish.
Whether money’s no issue otherwise you’re on a budget, you just can’t go flawed with this classic dish, adapted from a March 1996 factor of Bon Appetit. I’ll provide you with some hints and helps for shopping, but in the period in-between simply think about those medallions of beef, cooked completely, butter knife mushy and highlighted through a pink wine reduction. That silky, glossy sauce almost about steals the display.About Medallions of Beef with Red Wine Reduction:
We made this on Valentine’s Day when my son stopped by way of and wanted lend a hand making ready something super particular for his female friend. He cooked as I directed (most commonly) then he packed it up to go. Talk about a romantic dinner! And I was stuck with the dishes…and an additional medallion!
On the menu was probably the most marvelous Pureed Parsnips, Bacon Brussels Sprouts, and Mushrooms Dianne. Because that wine aid is so rich, it may possibly completely stand up to the stronger flavors of the parsnips and Brussels. If the parsnips aren’t your factor, serve these Best Company Mashed Potatoes (shown in photos with the medallions) as a substitute. Bon Appetit urged noodles however I may just just by no means pass there. And you'll’t cross fallacious my Crusty Bread; you’ve got to plan the night time sooner than. Its no-knead, takes a minute to mix, rises overnight, and is baked day after today.
All that cooking time gave us a chance to speak about the recipe, particularly the beef. Cooking with my son rings a bell in my memory that when you’re my age (previous) it’s simple to overlook that everybody doesn’t get started out at the identical web page. When it comes to buying the beef, it pays to beware and know that there are tactics to bring any minimize of beef home on a budget, however you do get what you pay for. If a value turns out too just right to be true (and that’s exhausting to judge, too, when you’re a brand new cook dinner and shopper) it more than likely is. More on that under.Making Medallions of Beef with Red Wine Reduction:
This recipe is in point of fact no fuss and fast cooking. It starts with the sauce, which takes a little bit longer to make than the beef. You’ll saute your onions in conjunction with a little thyme in butter, and when softened, upload the garlic in and cook until fragrant, about 30 seconds. When you can smell the garlic, continue. Sprinkle the flour over the entirety, stir it round as it cooks for a minute or two after which upload the liquid.
The liquid is wine and stock. It doesn’t need to be an expensive wine, but for a discount like this, you want one thing that’s not too fruity and without a doubt one thing that’s no longer tremendous tannic. Ask at your store or if there is not any help, read the labels. Check out the Wine Enthusiast. Pinot Noir or Merlot is sweet, available and will fit any budget.
As a ways as the beef stock, do use the best beef stock you'll be able to get, and even higher, a trick I picked up from Cook’s Illustrated, half beef, and half chicken inventory. Simmer, stirring every now and then till the sauce is reduced and somewhat thickened to a couple of cup. In the period in-between, prepare dinner the beef, and as soon as the beef is removed from its pan, toss this sauce within the pan the beef cooked in so the sauce it selections up all of the taste left in the back of; you’ll also use any juices that come from the resting beef in the sauce, too.
For the beef, very frivolously pound about 3/4″ slices of the beef into medallions (if the usage of steaks, minimize into part horizontally, first) to about 3/8ths to 1/2″ thick; be mild, especially in the event you’re using a minimize from the tenderloin. You’ll “flash” cook it, searing it very quickly in a sizzling, scorching pan using a combination of butter for taste with oil to assist stay the butter from burning. Only cook those from rare to medium-rare. You’ll nearly turn the medallions within the pan and they’re finished. Keep in mind that your beef will proceed to prepare dinner from the residual warmth even after it’s removed from the pan.
This approach of cooking is great for the very gentle filet mignon, but it also is a great way to cook dinner steaks that are much inexpensive; reducing thinly, moderately pounding and flash frying until simply infrequent to medium-rare method even a harder reduce goes to be adequate. It gained’t make a tough reduce mushy but it won’t get any harder.Let’s talk Medallions:
The time period medallions is a bit of complicated. What we’re in reality speaking about is a cut from the Beef Tenderloin. The tenderloin has three major “sections”, the massive butt finish, the center-cut, and then it tapers to the tail. While filet mignon is reduce from the center, the place the dimensions is reasonably even, medallions, properly called Tournedos of Beef, are usually from the scrappier tail. This scrappier tail can be used, too, for such things as Beef Stroganoff, even if I want sirloin for my stroganoff.
While you'll use Filet Mignon for this recipe since that’s the top rate part of the tenderloin, it’s not important to head that high end. This is an effective way to “stretch” a few filets, even though. Cut them in part horizontally (use the bacon usually wrapped around it for the sauce or for the Bacon Brussels Sprouts) and continue with the recipe. Ask at your butcher shop or butcher area in the store if they have got Tournedos or Medallions, or take a look at the case.
Do beware, particularly if you are buying from the case or on particular, There are many cheaper cuts of beef masquerading as Filet Mignon. It’s simple for a new cook like my son, who isn’t in the addiction of shopping for steak, to confuse these cuts, incessantly packaged and wrapped in bacon, for Filet Mignon. Heck, even seasoned chefs can do that. Watch the wording at the package. Often they are labeled “steak” or “filet” and are most often less expensive steaks from the attention of spherical. The saddest thing? They price less than filet mignon however value a lot more for the similar steak, classified properly (and almost certainly now not wrapped in bacon) a couple of ft away.
Beef tenderloin can run on a really perfect grocery retailer sale (generally round Christmas, New Year’s or Valentine’s Day and every now and then all over the summer season) from .99 a pound to well over 0.00 a pound on the fanciest, top class mail order or butchers. There are two great tactics to shop for beef tenderloin on a budget (and you can read more about it on Buying and Prepping a Tenderloin, Beef or Pork.
The down & grimy is you can select up your tenderloin from your Buyer’s membership, costs, quality and availability range, however they can be very reasonable. Or you'll be able to in reality watch the sales and take hold of them from the grocery. The value is true, however there’s certainly that the ones tenderloins aren’t going to be USDA Prime, and they’re going to be a little bit scrappy, almost definitely not the entire 4 to 5 kilos of a major lower, and they’re going to wish some trimming and tying.
The trimmings and scrappier tail end of your inexpensive budget-priced tenderloin (and of course that is just as good with pricey tenderloin, too) may also be very best for this recipe. If you’re purchasing your tenderloin and cutting your personal filet mignon, roasting the tenderloin, or perhaps doing something fancy like Beef Wellington, keep this recipe in mind to make use of the cuts from the tail end.
So I'm hoping you found something useful right here, and do hope you revel in this recipe just up to we do!! And most of all, like my son is, I am hoping you’re having this marvelous meal with a loved one. 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Cut tenderloin into 3/4 to 1-inch items. Pound beef rounds to flatten to beneficiant 3/8″ to one/2″ thick medallions. Season frivolously with salt and pepper. Set apart.
Add two tablespoons butter to a saucepan. Add onions and thyme; sauté till comfortable, about 3 mins. Add garlic and saute for a few seconds longer. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is lowered to about one cup stirring now and again about 13 minutes at a just right simmer.
After the sauce has simmered about 5 mins, melt 1 tablespoon butter and olive oil in heavy huge skillet over medium-high warmth. Working in batches, sauté beef in skillet till brown on the out of doors however still pink in center, about two to three mins on the first aspect. Watch for juice to develop on the height facet, then turn and proceed to prepare dinner to desired temperatuare, anywhere from 30 seconds up to a minute or two. Transfer beef to plate.
Add sauce to the recent skillet, whisking. You’ll understand it rather thickens as it’s added. Don’t bring to a boil, simply gently reheat; Add any juices from the resting beef and stir in.
Arrange medallions on a plate, add a little bit sauce, sprinkle with parsley if desired.
Note: If desired, if beef is wrapped in bacon, it may be chopped and added to the pan the sauce will prepare dinner in. Cook till rendered and just crispy. Remove bacon and proceed with the recipe the use of the bacon drippings plus enough butter to make two tablespoons. Sprinkle reserved bacon over the top of the completed dish.
Nutrition: based on 1/Four pound of beef, calories 421; Total Fat 25 g 38 %; Saturated Fat Eleven g 54 %; Monounsaturated Fat 10 g; Polyunsaturated Fat 1 g; Trans Fat Zero g; Cholesterol 118 mg 39 %; Sodium 369 mg 15 %; Potassium 492 mg 14 %; Total Carbohydrate 5 g 2 %; Dietary Fiber Zero g 1 %; Sugars 1 g; Protein 33 g 67 %; Vitamin A 5 %; Vitamin C 3 %; Calcium 4 %; Iron 14 %
Keywords: Fabulous Food Posts and tagged Alcohol, Beef, Beef Stock, Beef Tenderloin, Family Recipe, Steak, Wine.Did you are making this recipe?
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