Good morning I are going to share those Again looking for a steak medallion with red wine reduction, crispy slice, butter mash & veg recipe that is appetizing The method of making it is very not difficult. Just need patience and persistence. So that steak medallion with red wine reduction, crispy slice, butter mash & veg has aroma and taste that can arouse appetite.

In order for the taste of steak medallion with red wine reduction, crispy slice, butter mash & veg, you need to pay attention start from the type of ingredients, then selection of ingredients that are fresh until how to make and serve it. No need Confused if want to prepare steak medallion with red wine reduction, crispy slice, butter mash & veg good as long as you know the trick and how to make this dish can be treat very special.

Ingredients and seasonings must exist for make

1. Prepare 2 steak medallion
2. Prepare 1 potato
3. Use 1 red onion
4. Prepare 2 garlic clove
5. Prepare 2 carrotts
6. Take 1/2 cup green whole beans
7. Prepare 2 tsp brown sugar
8. Use 1 cup red wine
9. Take 1 dash worcester sauce
10. Prepare 2 pinch rosemary, salt, black pepper & thyme

Discard thyme and garlic; spoon reserved butter mixture over steak. This is a simple version of the classic French red wine and shallot reduction sauce. Air Fryer Beef Tenderloin Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer. This is perfect to serve Italian style, room temperature with a squeeze of lemon and a drizzle of olive oil.

How to make steak medallion with red wine reduction, crispy slice, butter mash & veg:

1. Reduction: pre heat pan, chop red onions & add to pot. once soft add garlic & brown sugar. once this is browned add the red wine, rosemary, thyme, worcester sauce, salt & pepper. bring to the boil & simmer for 2.5 hours.
2. peel & chop potato & carrotts (long strips). place in seperate pans of water. also pop green beans in another pan of water
3. open steak, trim off any unwanted fat & leave at room tempreture for 20 mins before cooking.
4. once reduction been on heat for 2 hours put the heat to your carrotts, potato & green beans
5. pre heat oven gas mark 8. add your potato crisp to tray this will take roughly 18 mins to cook.
6. ok, you will have around 15 mins left, pre heat griddle pan with little olive oil. once hot add your steak. (rare - medium) 3mins each side. (medium - well) 5 mins each side. (well done) 7 mins each side. once cooked remove from pan to plate. pour over remaining juice & allow to rest for 5 minutes.
7. remove potato & butter & mash.. remove carrotts & beans & drain. taste reduction first if too sweet add little more salt. then serve up.
8. Done and ready to serve!

Sprinkle with lemon pepper and salt. Trim off the large obvious piece of fat that runs along the side of the meat. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off. Sprinkle generously with kosher salt and freshly ground pepper.

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