Monday, August 18, 2008

Beef Tenderloin Medallions Caramelized Onions & Port Sauce

This great beef tenderloin medallions recipe is served while the Port sauce is still bubbling in the hot pan with a "screaming" (crispy) potato cake, and a tomato, herb and spinach tartlet.
In the hotel, they usually cook the beef on a round metal plate on which flat bread is cooked, but a good grill pan or even the barbecue will work nicely.....nice thrilling taste !

- 5 Beef tenderloin medallions, about 150 g (5 oz.) each
- 500 g (18 oz.) red Onion, thinly sliced
- 120 g (4 oz.) clarified butter
- 140 ml (9 tbsp.) veal stock or broth
- 125 ml (1/2 cup) Port
- 60 g (2 oz.) brown sugar
- Vegetable oil
- Salt and pepper
- 1 tbsp. horseradish

1. sauté the onions in a skillet with the clarified butter and brown sugar for about 2 minutes, just until they caramelize;
2. add the horseradish and 60 ml (1/4 cup) veal stock or broth; reduce at a simmer until the sauce thickens; set aside, keeping warm;
3. place the Port and the remaining stock in a small saucepan; simmer until the liquid is reduced by half;
4. season the beef with salt and pepper; heat the oil in a skillet; sear the beef medallions for
one minute on each side; finish cooking in the oven or under the broiler until the desired doneness is reached, about 1 minute for medium-rare;
5. place the onions in the center of warmed plates; place the beef medallion on top; spoon the
sauce around and serve hot.... great sizziling taste of beef sirloin !

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