Grilled Medallions of Beef with Shallot Confit and Pinot Noir Sauce
Pan-broiled beef medallion served on shallot confit and topped with Pinot Noir Wine Sauce.
Yield: 24 servings
|Pinot Noir Wine Sauce:|| |
1. Melt butter in large braising pan. Add shallots, carrots, celery and onion. Cook, stirring occasionally, over medium-low heat about 20 minutes or until caramelized.
2. Add stock, wine, bay leaves and thyme. Cook over high heat until reduced by halt, to about 5 cups.
3. Strain sauce, pressing vegetables lightly to extract juices. Discard vegetables.
|Shallots, finely chopped||4 ounces|
|Carrots, finely chopped||3 ounces|
|Celery, finely chopped||3 ounces|
|Onions, finely chopped||3 ounces|
|Beef broth||2 quarts|
|Veal stock||2 quarts|
|Pinot Noir||2 cups|
|Whole bay leaves||2|
|Dried thyme||1 teaspoon|
| || |
4. Stir in wine and tomato paste into sauce. Bring to boil; simmer 3 minutes. Combine water with cornstarch; stir into sauce. Continue to cook, stirring, until slightly thickened.
5. Stir in butter; season with pepper. Keep hot.
|Pinot Noir||1/2 cup|
|Tomato paste||1/4 cup|
|Black pepper, freshly ground||1/2 teaspoon|
|Shallot Confit:|| |
6. Meanwhile, melt butter in large sauté pan. Add shallots. Cook over low heat until tender and translucent. Season with pepper and salt. Keep hot.
|Shallots, sliced||3 1/2 pounds|
|Black pepper, freshly ground||1 teaspoon|
| || |
7. For each serving: Pan-broil one 3-ounce medallion of steak to desired doneness, turning once. Plate 3 tablespoons confit; top with steak. Pour #24 dipper (about 2-2/3 tablespoons) sauce over steak. Garnish with thyme sprigs.
|Loin, Tenderloin Steaks, Side Muscle On, Defatted (IMPS/NAMP 1189A)||9 pounds|
|Fresh thyme sprigs|| as needed|
Nutrition information per serving: 411 calories; 18 g fat(9 g saturated fat; 6 g monounsaturated fat); 124 mg cholesterol; 645 mg sodium; 16 g carbohydrate; 2.7 g fiber; 41 g protein; 12.3 mg niacin; 1.1 mg vitamin B6; 2.1 mg vitamin B12; 3.6 mg iron; 44.6 mg selenium; 7.2 mg zinc; 155.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber