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Ep 11-edit

Medaglioni di Filetto di Manzo in Crosta di Erbe e Salsa Aromatica

(Baked Beef Medallions with Crust of Herbs and Aromatic Sauce)

(Serves 6)

For Medallions: 6 (4oz.) beef tenderloin medallions

4 Tbsp. extra virgin olive oil (EVOO)

Ingredients for Crust: Ingredients for Sauce

5 oz. or 150 gr. dry bread crumbs 4 Tbsp. EVOO

1 Tbsp. parsley, chopped 2 Tbsp. onions, finely chopped

1 Teaspoon thyme 2 Tbsp. tomato paste

1 Tbsp. sage, chopped 2 Tbsp. cream of horse radish

1 Tbsp. rosemary, chopped 1 Tbsp. chives, finely chopped

1 clove garlic, chopped ½ cup or 125 ml. red wine

3 Tbsp. EVOO 1 cup or 250 ml. broth, beef or vegetable

salt and pepper salt and pepper

Method: Preheat oven at 400°F

1. In a frying pan over medium high heat, add 4 tablespoons of EVOO and sear the medallions. Set aside.

2. In a bowl, combine the bread crumbs, herbs and garlic. Add 3 tablespoons of EVOO,

with salt and pepper, mix well and set aside.

3. Method for Sauce: In a sauce pan over medium high heat add 4 tablespoons of EVOO. Add the chopped onions and sauté for 3 to 4 minutes until they become translucent.

4. Add tomato paste, when the paste begins to stick to bottom of pan add the horseradish

cream, red wine and let evaporate for 2 to 3 minutes. Add the chives and broth, salt

and pepper and cook to reduce to a creamy sauce.

5. Method to cook Medallions: Dredge the medallions in breadcrumb mixture and place

on a tray lined with parchment paper.

6. Drizzle with EV00. And bake for 10 -12 minutes, longer if you like your meat well done.

To serve: Place 2 tablespoons of sauce on the bottom of each plate and place medallions on top.

Evoo = Extra virgin olive oil