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Herb-Crusted Beef Medallions

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"A rich-tasting version of a restaurant-style dish, these beef medallions are coated with a crumb mixture made from herbs and panko (coarse dried Japanese bread crumbs), seared, and served with a wine and shallot sauce. Serve with oven-roasted potato wedges."

List of Ingredients

â—¦ 2 large shallots, chopped
â—¦ 1 cup Zinfandel or other full-bodied red wine
â—¦ 2 cups beef broth
â—¦ 2 tablespoons plus ½ cup panko or other coarse dried bread crumbs
â—¦ 1 teaspoon unsalted butter
â—¦ 3 tablespoons chopped fresh flat-leaf (Italian) parsley
â—¦ 1 tablespoon chopped fresh thyme
â—¦ 1 tablespoon chopped fresh sage
â—¦ 1 egg white
â—¦ Canola oil
â—¦ 4 filets mignons, trimmed, each 5 ounces and 1 ¼ inches thick
â—¦ Salt and ground pepper


Recipe

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 broth and boil until reduced to ¾ cup, about 20 minutes longer. Remove from the heat and pour into a blender or food processor. Add the 2 tablespoons bread crumbs to the butter and purée to form a smooth sauce.

About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining ½ cup bread crumbs, the parsley, the thyme, sage, and egg white.

Coat a large frying pan with a thin layer of oil and heat over medium-high heat. Season the filets mignons with salt and pepper and add to the pan. Sear the meat, turning once, about 2 minutes on each side. Remove from the pan and press the herb mixture onto one side of each beef medallion.

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

Remove from the heat. Ladle the puréed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumbs side up, on the sauce. Serve right away.

Makes 4 servings