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BEEF FILLET MEDALLIONS WITH RED WINE SAUCE
An all-round crowd-pleaser, perfect for when you have friends and family over for dinner. As a centrepiece, this recipe is uncomplicated to prepare and deliciously easy to adapt.

BEEF FILLET MEDALLIONS WITH RED WINE SAUCE

Servings: 4

Ingredients

680g beef fillet, cut into 4 medallions
1 tsp NOMU Roast Rub
NOMU Sea Salt
and Black Pepper
2 tbsp (30ml) NOMU Extra Virgin Olive Oil
1/2 cup red wine
1 tbsp (15ml) NOMU Concentrated Liquid Beef STOCK
1 cup water
2 tsp (10ml) flour
1 sprig rosemary
Knob butter

Directions

Preheat the oven to 200ºC.

Season the fillet with Roast Rub, Salt and Pepper. Heat the Olive Oil in an ovenproof pan and sear the fillet until evenly browned and caramelized on all sides. Place the pan into the oven and roast for 5 -7 minutes for medium rare. Set the fillet aside in a warm place to rest.

To make the red wine sauce, add the flour to the remaining pan juices and allow to cook for 30 seconds stirring continuously. Gradually whisk in the wine, stirring all the time. Once all combined, add the NOMU Beef STOCK and water. Add the rosemary sprig and allow to simmer over medium heat for 5-7 minutes. Lastly, add in the butter to enrich the sauce and whisk until the sauce is glossy and smooth.

Spoon the sauce generously over the rested fillets and serve with roast potatoes, french fries or potato bake.

Ingredients

680g beef fillet, cut into 4 medallions
1 tsp NOMU Roast Rub
NOMU Sea Salt
and Black Pepper
2 tbsp (30ml) NOMU Extra Virgin Olive Oil
1/2 cup red wine
1 tbsp (15ml) NOMU Concentrated Liquid Beef STOCK
1 cup water
2 tsp (10ml) flour
1 sprig rosemary
Knob butter

Directions

Preheat the oven to 200ºC.

Season the fillet with Roast Rub, Salt and Pepper. Heat the Olive Oil in an ovenproof pan and sear the fillet until evenly browned and caramelized on all sides. Place the pan into the oven and roast for 5 -7 minutes for medium rare. Set the fillet aside in a warm place to rest.

To make the red wine sauce, add the flour to the remaining pan juices and allow to cook for 30 seconds stirring continuously. Gradually whisk in the wine, stirring all the time. Once all combined, add the NOMU Beef STOCK and water. Add the rosemary sprig and allow to simmer over medium heat for 5-7 minutes. Lastly, add in the butter to enrich the sauce and whisk until the sauce is glossy and smooth.

Spoon the sauce generously over the rested fillets and serve with roast potatoes, french fries or potato bake.

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