Beef Medallions with Tomatoes, Basil and Parmesan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 beef fillet (s) slices (cut from the middle, 200g each)
- 2 tablespoon olive oil
- Pepper from the grinder
- 100 g pine nuts
- 100 g onion (s)
- 2 cloves garlic
- Basil, 5 pots
- 80 g parmesan, (in one piece)
- 200 g tomato (s), dried in oil
- 40 g clarified butter
- liter ⅛ red wine
- 40 g butter
Print Recipe
Pin Recipe Instructions
- Tie each slice of meat around with a meat thread, rub the meat on both sides with olive oil and pepper.
- Toast the pine nuts without fat in a pan until golden brown, roughly chop. Finely dice the onions and squeeze the garlic.
- Pluck the basil leaves from four pots and cut into coarse strips. Coarsely grate the parmesan. Drain the tomatoes, collecting the oil, finely chop the tomatoes.
- Let the tomato oil get moderately hot, sauté the onions and garlic until translucent, add the tomatoes and sear them. Mix in the pine nuts and the basil strips, pepper.
- Heat the clarified butter in a large pan, fry the medallions gently for 4-5 minutes each.
- Preheat the grill. Place the medallions on a baking sheet or in a large ovenproof dish.
- Frying stock from the medallions with 4 tablespoons. Boil the red wine and stir into the tomato mixture; pile on the medallions, sprinkle with the parmesan and top with flakes of butter.
- Pour the remaining red wine with the medallions on the baking sheet. Grill the medallions on the 2nd shelf from the bottom for 5-7 minutes.
- Just before serving, remove the meat threads, garnish the meat with the remaining basil. Baguette goes well with it.
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