Fine Cooking Fridays: Filet Medallions with Port Wine Mushroom Sauce

Filet Medallions with Port Wine Mushroom Sauce

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Servings 4

1 1/2 pounds beef tenderloins, sliced into medallions
1 1/2 teaspoons black pepper, coarse ground
1 teaspoon kosher salt
2 teaspoon oil, (divided use)
1 1/2 cups Shiitake mushrooms, sliced (about 3 ounces)
1 tablespoon flour, all-purpose
1/3 cup Port wine or use any sweet red wine in place of the port wine, if desired
1/4 cup shallot, minced
1 tablespoon balsamic vinegar
1 1/2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary, fresh, (or pinch dry)
1/2 teaspoon Dijon mustard
water, (if necessary)

Note: Medallions can be three 2-ounce or two 3-ounce portions per person. Thinner, smaller pieces will require less cooking time and may not get as brown as a larger piece. Please keep this in mind when cooking the medallions or the meat may not come out to the temperature desired.

Prep Day: Mix together the black pepper and kosher salt. Season the medallions with the pepper and kosher salt mixture, pressing it into the meat (as desired). Heat a non-stick skillet over medium-high heat. In two batches, sear both sides of the medallions in the oil (about 2 to 3 minutes per side) until the meat is a very nice medium-rare. (You may cook the meat longer if you or your client desires a medium-well or well-done steak.) Remove from heat and cool.

In a bowl, combine the mushrooms with the flour, and toss well.

In a medium skillet, combine the wine, shallots and vinegar. Bring to a boil. Cook until the mixture is thickened (about 3 minutes). Reduce heat to medium. Add the broth, Worcestershire, tomato paste and rosemary. Cook for 1 minute. Add the mushroom mixture and cook for 3 more minutes, stirring constantly. Remove from the heat and stir in the Dijon. Cool the sauce. Add a little water to thin the sauce (if necessary) if it is too thick for freezing.

Place the medallions overlapping slightly in the containers. Top with the sauce, covering the exposed meat completely. Cover, label and store in freezer (or refrigerator).

Serve Day: Thaw in the refrigerator overnight. Heat in the microwave on medium power for 3-4 minutes or until the meat is hot throughout. Be careful not to overheat or use too high a power or the meat may become tough.

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