Recipe: Glazed Beef Medallions

Blame for this one because I couldn't stop thinking about beef all day after her post about Porterhouse Steak



Glazed Beef Medallions

200g Lean Beef Fillet
1 smalll brown onion
1 tbspn balsamic
100ml red wine
1 tspn white sugar
oil for frying

Method

• This recipe is best with a rich red such as Shiraz or Merlot and brown onions.


• Heat a skillet to a medium heat, ensuring to oil lightly but with well coverage. Fillet beef of this kind does not contain enough fat to withstand frying without oil.


• Add the beef medallions starting with the largest piece, and then turn down the heat to Low - Medium.


• Finely dice the onions and put to one side, then flip the meat, checking to make sure the meat is caramelised slightly on the cooked side.


• When the second side is cooked, take the medallions out of the pan and place on a plate.


• Reoil the skillet slightly and mix with any meat drippings, then add the onions.


• Fry until the onions are clear and well coated with the drippings, then add the balsamic, stir to coat evenly.


• Add the sugar being sure to spread across the entire pan, stirring quickly to ensure even coverage of the onions.


• Then add the red wine and stir again, the wine should deglaze any remaining drippings and sugar.


• Push the onions to the edge of the pan and bring the medallions back to the heat.


• Spoon some of the liquid over the medallions, turn and repeat.


• Plate the medallions with the onion mixture placed on top, best with mash and vegetables.