Pan Seared Beef Medallions With Pan Sauce
Persons
4
Serving Size
8 ounces beef
Prep Time
17 minutes
Cook Time
20 minutes
Total Time
37 minutes
Ingredients
- 2 lbs. NY Strip (each steak about 1 lb. and 1.5 inches thick) cut (during class) into 4 ounce medallions
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 tablespoons shallot finely minced
- 4 cloves garlic finely minced
- ½ cup red wine
- 2 cups beef broth
- 2 teaspoons corn starch
- ½ cup water (to dissolve cornstarch)
- Kosher salt
- Black pepper
- ¼ teaspoon white pepper
- 3 sprigs fresh thyme for presentation (optional)
Instructions
- Leave beef medallions out at room temperature for 1 hour and season generously with Kosher salt and black pepper
- In a large frying on high pan melt 2 tablespoons of butter and 2 tablespoons of olive oil
- Sear beef for 3 minutes on first side and one minute on second side to medium rare or two minutes on the second side for medium. Beef should be seared in two batches. Set aside on a plate to cool
- Add shallots and garlic stirring constantly for 1 minute
- Add red wine stirring to deglaze the bottom of the pan
- Add 1.5 cups of beef broth, bring to a boil and reduce by 33% (about 4 minutes)
- In a small bowl, dissolve the cornstarch in cold water and stir into the sauce to thicken. It should come to a thickness that will coat a spoon. If too thick add more beef broth. If too thin add another teaspoon of dissolved corn starch
- Stir in 2 tablespoons of butter (it’s a French thing…)
- Check seasoning and add a pinch of white pepper
- Add back the beef medallions to reheat briefly
- Plate