Bistro Filet Medallions Recipe
Seared Bistro Filet, Juniper & Red Wine Reduction, Rosemary
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Ingredients
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Filet Medallions
Juniper & Red Wine Reduction
Garnish
Method
Filet Medallions
- 1
Prepare the Filets
Season the bistro filet pieces with salt and black pepper on both sides.
- 2
Sear the Filets
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned filet medallions and sear for about 4-5 minutes on each side for medium-rare doneness. Adjust the time depending on your preferred level of doneness.
- 3
Rest the Filets
Remove the filet medallions from the skillet and let them rest on a plate, tented with aluminum foil, for about 5 minutes.
Juniper & Red Wine Reduction
- 4
Sauté Shallots
In the same skillet used for the filets, lower the heat to medium and add the finely chopped shallot. Sauté for 2-3 minutes until softened.
- 5
- 6
Incorporate Beef Stock
Once the wine has reduced, add the beef stock to the skillet and allow it to reduce further until it thickens slightly, about another 5-7 minutes.
- 7
Garnish
- 8
Plate the Dish
Slice the rested filet medallions and arrange them on a plate. Drizzle the juniper and red wine reduction over the medallions.
- 9
Garnish with Rosemary
Top the dish with fresh rosemary sprigs for added aroma and flavor before serving.
