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Beef Medallions with Zinfande Recipe

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This recipe for Beef Medallions with Zinfande, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Berrocal


2 large shallots, chopped
1 cup Zinfandel or other full-bodied red wine
2 cups beef stock
2 Tbs. plus 1/2 cup panko bread crumbs or
other coarse dried bread crumbs
1 tsp. unsalted butter
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 egg white
4 filets mignons, trimmed, each 5 oz. and 1 1/4
inches thick
Salt and freshly ground pepper, to taste

In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.

Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.

Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.

Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.




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