Herb-Crusted Beef Medallions with Red Wine Sauce

Name: Herb-Crusted Beef Medallions with Red Wine Sauce
Yield: 12
Ingredients: For the herb crust; 12 slices of pork loin, ground and finely chopped; 3 1/2 cups of fresh parsley, chopped (240 g); 2 1/2 tablespoons of dried thyme; 1 cup of melted butter (200 g); 1/2 teaspoon of salt; 1 bay leaf; For the sauce; 2 bottles of red wine; 1 bottle of Port wine; 2 bouillon cubes dissolved in 1 liter of boiling water; 1/4 cup of melted butter (50 g); For the medallions; 12 beef medallions (2 kg); 2 tablespoons of salt; 1/2 teaspoon of black pepper; 1/4 cup of olive oil

1
For the herb crust
2
12 slices of pork loin, ground and finely chopped
3
3 1/2 cups of fresh parsley, chopped (240 g)
4
2 1/2 tablespoons of dried thyme
5
1 cup of melted butter (200 g)
6
1/2 teaspoon of salt
7
1 bay leaf
8
For the sauce
9
2 bottles of red wine
10
1 bottle of Port wine
11
2 bouillon cubes dissolved in 1 liter of boiling water
12
1/4 cup of melted butter (50 g)
13
For the medallions
14
12 beef medallions (2 kg)
15
2 tablespoons of salt
16
1/2 teaspoon of black pepper
17
1/4 cup of olive oil

Ingredients

1
For the herb crust
2
12 slices of pork loin, ground and finely chopped
3
3 1/2 cups of fresh parsley, chopped (240 g)
4
2 1/2 tablespoons of dried thyme
5
1 cup of melted butter (200 g)
6
1/2 teaspoon of salt
7
1 bay leaf
8
For the sauce
9
2 bottles of red wine
10
1 bottle of Port wine
11
2 bouillon cubes dissolved in 1 liter of boiling water
12
1/4 cup of melted butter (50 g)
13
For the medallions
14
12 beef medallions (2 kg)
15
2 tablespoons of salt
16
1/2 teaspoon of black pepper
17
1/4 cup of olive oil

Directions

1
Prepare the herb crust: In a large bowl, mix together all the ingredients and set aside
2
Prepare the sauce: In a large pot, over high heat, bring the two types of wine and bouillon to a boil
3
Reduce heat, cover, and simmer until the liquid has reduced to 3 cups (about 2 hours)
4
Set aside
5
Preheat oven to 250°C (very hot)
6
Prepare the medallions: Tie the edges of the medallions with kitchen twine to keep their shape and season them with salt and black pepper
7
In a large skillet, over high heat, heat some olive oil and sear four medallions on both sides (about 6 minutes per side)
8
Transfer to a baking dish
9
Sear the remaining medallions in the same way, adding a little olive oil as needed
10
Top each medallion with the herb crust mixture, pressing gently with your hands to form a crust
11
Place in the preheated oven until the crust is golden brown and the meat is cooked through (about 30 minutes)
12
Remove from the oven and serve on individual plates
13
In a medium pot, over medium heat, warm the reserved sauce
14
Add the melted butter and whisk with a wooden spoon until well combined
15
Pour the sauce over the medallions and serve immediately
16
907 calories per serving