On our drive home from the office one crisp September evening a few years back, Hubby and I had a long discussion as to what to do for dinner. I knew we had some beautiful Beef Medallions waiting for us and I had a new recipe I was dying to try – Beef Medallions with a Rosemary Sauce.
The real question was do we stick with the recipe and pan sear the Fillets, do we build a nice fire on the grill (adding about 45 minutes to the cooking time) or just fire up the little gas grill . . . we decided to stick to the original recipe and pan-sear the steaks. It had a very long day, to prolong dinner further than necessary just didn’t make much sense. As it was we had enough Rice Pilaf left over from earlier in the week for a side. Baby peas sautéed in a little butter with a chopped shallot wouldn’t take much time or effort. Why make dinner any more complicated than it need be? This little number was just right – cooked up in a flash and oh so delicious!
When we got home, Kiddo jumped into the kitchen to lend a skilled helping hand (he’s been my sous chef since he could pull up a step stool to the stove top), while Hubby decanted a nice (although be it young) bottle of red wine. Before you knew it, we were wining and dinning, glasses clinking together, smiles on our faces after a long, stressful day.
Here’s to a great meal shared with my loving family. Hope you and yours find the same joy in the simple pleasure of this yummy steak with a rich Rosemary Sauce as we did!
Beef Medallions with Rosemary Sauce
1 Lb Beef Tenderloin, (Filet Mignon) cut into 4 Medallions about 3/4 inch thick
2 Tablespoons Butter, divided
½ Teaspoon Unsweetened Baker’s Cocoa
Pinch of Salt
1 Garlic Clove, pressed
¼ Teaspoon Dried Rosemary Leaves
¼ Cup Red Wine
Heat 1 tablespoon butter in a skillet over medium-high heat. Pan-sear beef medallions in butter over medium-high heat 4-5 minutes per side, turning once, until nicely browned on the outside and center is medium-rare.
Remove medallions to warm platter, tent and keep warm.
Add 1 tablespoon butter to now-empty skillet. Add cocoa, salt, garlic and rosemary. Heat until butter begins to bubble. Stir in wine. Heat to boil, stirring constantly. Cook for 1 minute.
Return medallions to skillet, reduce to low and simmer 2-3 minutes or until meat is heated through.
Transfer to plates. Spoon rosemary sauce over medallions. Serve at once.