Summary

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

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Instructions

1. Tie each beef medallion with meat thread. Rub both sides with olive oil and pepper.
2. Toast pine nuts in a dry pan over medium heat for 3-4 minutes until golden brown, stirring occasionally. Roughly chop and set aside. Finely dice the onions and mince the garlic.
3. Strip basil leaves from four of the five basil pots and cut into coarse strips. Coarsely grate the parmesan. Drain the tomatoes, reserve the oil, and finely chop them.
4. Heat the reserved tomato oil in a pan over medium heat until hot. Add the diced onions and garlic, sauté for 2-3 minutes until translucent. Add the chopped tomatoes and sear for 1-2 minutes. Stir in the toasted pine nuts and basil strips. Season with pepper. Set aside and keep warm.
5. Heat the clarified butter in a large pan over medium heat. Fry each beef medallion for 4-5 minutes total (about 2 minutes per side) until browned. Transfer the medallions to a baking sheet or ovenproof dish.
6. Preheat your broiler to 240°C / 464°F. Position the oven rack on the 2nd shelf from the bottom.
7. Pour the red wine into the same pan used for frying the medallions. Scrape up the browned bits from the bottom, bring to a boil, and simmer for 1-2 minutes.
8. Spoon the tomato-basil mixture over the beef medallions. Pour the red wine reduction over the top. Sprinkle with grated parmesan and dot with flakes of butter.
9. Place the baking sheet under the broiler and cook for 5-7 minutes until the beef reaches an internal temperature of 63°C / 145°F (medium-rare).
10. Remove from the broiler. Take off the meat threads from each medallion. Garnish with fresh basil leaves from the remaining pot. Serve with baguette.