Medallions of Beef Forestiere
A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, tenderloin
each about 1/4 pound |
|
| 1 | x |
salt
optional, to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 1 | teaspoon |
garlic
finely chopped |
|
| 6 | ounces |
mushrooms
fresh, thinly sliced (oyster, shiitake or morels, if possible) |
|
| ½ | cup |
red wine
dry |
*
|
| 1 | cup |
beef stock
or beef broth, prefer veal stock if possible |
|
| ¼ | cup |
madeira wine
or vermouth |
* |
| 4 | tablespoons |
butter
at room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, tenderloin
each about 1/4 pound |
|
| 1 | x |
salt
optional, to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 5 | ml |
garlic
finely chopped |
|
| 173.4 | ml/g |
mushrooms
fresh, thinly sliced (oyster, shiitake or morels, if possible) |
|
| 118 | ml |
red wine
dry |
*
|
| 237 | ml |
beef stock
or beef broth, prefer veal stock if possible |
|
| 59 | ml |
madeira wine
or vermouth |
* |
| 6E+1 | ml |
butter
at room temperature |
|
Directions
Sprinkle beef with salt and pepper. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes. Add ½ the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth. Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1¼ cups.
Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2 to 3 minutes or until browned. Turn and cook other side 2 to 3 minutes. Transfer meat to warm platter.
Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
