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Grilled Medallions of Beef with Shallot Confit and Pinot Noir Sauce
RecipeBeef Cuts
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.
Butter1 ounce
Shallots, finely chopped4 ounces
Carrots, finely chopped3 ounces
Celery, finely chopped3 ounces
Onions, finely chopped3 ounces
Beef broth2 quarts
Veal stock2 quarts
Pinot Noir2 cups
Whole bay leaves2
Dried thyme1 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 Noir1/2 cup
Tomato paste1/4 cup
Water1/2 cup
Cornstarch3 tablespoons
Butter2 tablespoons
Black pepper, freshly ground1/2 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.
Butter6 ounces
Shallots, sliced3 1/2 pounds
Black pepper, freshly ground1 teaspoon
Salt1 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
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