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Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce

A rich-tasting but low-fat version of a restaurant-style dish, these beef medallions are coated with a crumb mixture made from panko, coarse dried bread crumbs used in Japanese cooking. If you like, garnish the plates with tiny bouquets of fresh parsley, thyme and sage and serve with roasted Yukon Gold potatoes.

Ingredients:

  • 2 large shallots, chopped
  • 1 cup Zinfandel or other full-bodied red wine
  • 2 cups beef stock
  • 2 Tbs. plus 1/2 cup panko bread crumbs or
      other coarse dried bread crumbs
  • 1 tsp. unsalted butter
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. chopped fresh sage
  • 1 egg white
  • 4 filets mignons, trimmed, each 5 oz. and 1 1/4
      inches thick
  • Salt and freshly ground pepper, to taste

Directions:

In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.

Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.

Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.

Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).