Wine Recipe Filet medallions in red wine sauce

Today’s recipe is a doom, the wine comes with a delicious flavor that contrasts with all the delicacy of the sweet potato puree that was prepared to accompany the dish. It is a recipe that has no complications in the preparation and the result is super sophisticated and with instigating flavors.

As wine is the main star of the dish, choose a quality wine and knock it out serving this delight to family and friends.

Ingredients for the sauce:
– 1 tablespoon butter
– 1 red onion, chopped
– 30 ml brandy
– 30 ml balsamic vinegar
– 500 ml dry red wine (good quality)

Witrina Best Croatian wines recommendation for this Recipe:

Korta Katarina Wine Maker Selection

Benmosche Zin Zinfandel

Benvenuti Teran

– 1 tablespoon soy sauce
– 1 tablespoon butter2 tablespoons wheat flour120 g butterSalt and ground pepper1 sprig of rosemary4 – – Filet or sirloin medallions (I used sirloin)1 tablespoon butter

Way of doing:

For the sauce : Place the first spoonful of butter and the red onion in a long-handled skillet and sauté until transparent. Add the cognac and flambé*, add the balsamic vinegar and soy sauce and let it reduce.

Put a sprig of rosemary, the red wine, let it boil until the liquids are reduced to 3/4.

In a container place the flour with the second spoon of butter and mix with your fingertips until you get a farofa and set aside.

With the sauce reduced, add the farofa (flour + butter) little by little and keep mixing with a fouet (wired whisk). It is not always necessary to add all the flour, the idea is to obtain a creamy sauce.

Pass the sauce through a sieve, put the cream back in the clean frying pan and heat it again, add the butter without letting it boil, season with salt and pepper.

For the medallions : Heat a frying pan very well, add the butter, accommodate the 4 medallions and leave until the face is well sealed. Flip the meat and sprinkle salt on the browned side. Once the second side is seared, turn it over, add salt and turn to brown the sides more quickly.

To know the point, count approximately 2 minutes on each face and 1 minute on each side.

Arrange the fillet on a plate, drizzle with a sauce and serve with a very creamy puree or white rice.

*How to flambé: Add the alcoholic beverage, which in this case is brandy and slightly tilt the skillet so that the alcohol ignites, let it ignite until the flame goes out. For the Brandy, Witrina recommends Aura Teranino, also a delicious and premium wine product.

Care:
– Have a lid the size of the skillet nearby, if the fire gets out of your control, put the lid on to end the process.

Source: Melepimenta