Seared Beef Medallions with Red Wine Sauce

Ingredients

• 4 piece beef medallions
• 1 head broccoli
• 1 cup cherry tomatoes
• ½ cup red wine
• ½ cup beef broth
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Pat the 4 beef medallions dry and season both sides with the 1 tsp salt and a few grinds of black pepper.

2. 2

   Heat the 2 tbsp olive oil in a large skillet over high heat. Add the medallions and sear until browned, about 3 minutes per side for medium-rare. Transfer to a plate and rest.

3. 3

   Reduce heat to medium. Add the 2 tbsp butter and 0.5 cup red wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.

4. 4

   Stir in the 0.5 cup beef broth and simmer until slightly thickened, about 5 minutes. Season with salt to taste.

5. 5

   Meanwhile, steam the 1 head broccoli (cut into florets) until bright green and tender, about 5 minutes. Add the 1 cup cherry tomatoes in the last 2 minutes.

6. 6

   Return the beef to the skillet, spoon sauce over, and serve with the broccoli and tomatoes.

7. 7

   Optional: add a splash of balsamic vinegar or a pinch of thyme to the sauce for extra depth.

Tools you’ll need

• large skillet
• steamer basket or pot
• cutting board
• knife

More recipes like this

• 

  Cheese Tart

  45 min

• 

  Clay Pot Seafood Stew

  20 min

• 

  Brownie with Whipped Cream and Berries

  10 min

• 

  Coconut Cookies

  25 min